After making and loving the recipe for Almost No Fat Banana Bread, I thought I would put a spin on it and make a loaf of Apple Bread/Cake. Smells good, can't wait to taste it! I'll have to update this once I do.
SUPER Low-Fat/Low-Calorie Apple Bread (Cake)
1 1/2 cups all purpose flour
3/4 cup Splenda
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1 1/4 teaspoon cinnamon
2 egg whites
2 single apple sauce containers (regular)
1 apple (I used a Pink Lady-my fave)half cut into tiny pieces, the other half shredded
Spray a loaf pan, and preheat your oven to 350 degrees. Mix dry ingredients first, then add in other ingredients, saving the apple pieces for last. Bake for 45 minutes. ENJOY!
xoxo
Saturday, January 29, 2011
Tuesday, January 25, 2011
Reducing the Week Night Fat
So along with the new year and my own personal "health" goals, I plan to try and make more low fat, healthy dinners. (at least during the week!) Tonight's was a hit! = )
Low Fat Mexican Lasagna
1 lb lean ground turkey
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
2 minced garlic cloves
1 14 oz. can of NO SALT added crushed tomatoes
1 10 oz. can enchilada sauce (red)
sea salt and pepper to taste
4 slices 2 % sliced cheddar cheese
1 cup low fat cottage cheese
1 egg white
4 large fat free tortillas, cut into fourths
*Saute ground turkey with diced onion, bell pepper, celery and garlic. Once all meat is browned, drain excess fat. Add in tomatoes, enchilada sauce and salt and pepper to taste. Bring to a boil, then simmer for about 10 minutes. Meanwhile, mix sliced cheese, cottage cheese and egg white in a food processor. Saute over medium heat, tortilla pieces in a lightly sprayed non stick skillet with a teaspoon of salsa or enchilada sauce until it is SOFT on both sides. Layer 1 third of meat mixture, 1/2 of cheese mixture, and then a layer of tortillas, repeating layers ending with meat, in a 9x12 Pyrex dish. Bake at 350 degrees for 25 minutes, uncovered. Serve with fat free sour cream, diced jalapenos and diced green onion. ENJOY!
Low Fat Mexican Lasagna
1 lb lean ground turkey
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
2 minced garlic cloves
1 14 oz. can of NO SALT added crushed tomatoes
1 10 oz. can enchilada sauce (red)
sea salt and pepper to taste
4 slices 2 % sliced cheddar cheese
1 cup low fat cottage cheese
1 egg white
4 large fat free tortillas, cut into fourths
*Saute ground turkey with diced onion, bell pepper, celery and garlic. Once all meat is browned, drain excess fat. Add in tomatoes, enchilada sauce and salt and pepper to taste. Bring to a boil, then simmer for about 10 minutes. Meanwhile, mix sliced cheese, cottage cheese and egg white in a food processor. Saute over medium heat, tortilla pieces in a lightly sprayed non stick skillet with a teaspoon of salsa or enchilada sauce until it is SOFT on both sides. Layer 1 third of meat mixture, 1/2 of cheese mixture, and then a layer of tortillas, repeating layers ending with meat, in a 9x12 Pyrex dish. Bake at 350 degrees for 25 minutes, uncovered. Serve with fat free sour cream, diced jalapenos and diced green onion. ENJOY!
Sunday, January 23, 2011
A French kind of night
Well, since I ended up making venison chili Wednesday night (My "Around the World on Wednesday Nights" night) I went with a French theme for our dinner guests last night. And I MUST say, it was pretty great. = ) First on the menu I went a little out there and made up a savory cheesecake to serve over a bed of baby spinach and mixed greens...and it was one of the best things I've ever had!! A MUST try! Then for our main course I made Julia Child's Beef Bourguignon, always a hit. I served it with some easy mashed potatoes that I made with 3 T of butter and a container of garlic and herb Allouette spread. It really made it easy, and was fantastic! Finally, for the dessert course I took a short cut in making my own chocolate filled mini croissants. They were really good as well. Here are the recipes:
Sara's Savory Goat Cheese Cheesecake w/a onion/shallot/balsamic reduction
2 4oz. pkgs. of honey goat cheese (Chevre)
1 pkg of cream cheese
1 small container of sour cream
2 eggs
1 t kosher salt
6 T butter
1 1/2 cups crushed wheat crackers
1/2 cup Italian bread crumbs
*crush crackers finely, and mix together with Italian bread crumbs. Melt butter and mix with crumbs. Press into a BUTTERED spring form pan. (9 ") Place on baking sheet and bake at 350 degrees for 8 minutes. Let cool. Mix together goat cheese, cream cheese until smooth and fluffy. Add in sour cream. Mix until incorporated. Add in one egg at a time until mixed. Add salt. Pour into your crust and bake (on baking sheet in center of oven for 20 minutes. ROTATE pan and cook for 20 more minutes. Let cool and refrigerate for several hrs to over night before serving.
Onion, Shallot and Balsamic Reduction
1 sweet onion, sliced thinly
3 small shallots sliced thinly
enough balsamic vinegar to cover in small sauce pan
*Cook over medium to low heat until onions are tender, and balsamic vinegar is cooked almost all down. Put small slice of cheese cake over a bed of baby spinach and then drizzle onion mixture on top. Enjoy!
Easy Chocolate filled Croissants
1/2 box of puff pastry
melted butter
powdered sugar
semi sweet chocolate chips
*Let puff pastry thaw, and place of floured (preferably with powdered sugar) surface. Cut at both seems with a pastry cutter or knife. Work with each piece individually. (3) Roll out and brush with melted butter. Fold in half. Roll out, keeping your rolling pin powdered. Roll thin, then brush with butter. Fold in half. Repeat steps 4-5 times. Cut piece in half . (you should have 2 squares) Place about a teaspoon of chocolate chips in center. Fold corner over to form a triangle. Press seam to seal. (can brush with egg wash) Brush tops with egg wash. (beat one egg) Place on GREASED baking sheet and bake at 350 degrees for 18 minutes, or until golden brown and puffed. ENJOY!
xoxo
Sara's Savory Goat Cheese Cheesecake w/a onion/shallot/balsamic reduction
2 4oz. pkgs. of honey goat cheese (Chevre)
1 pkg of cream cheese
1 small container of sour cream
2 eggs
1 t kosher salt
6 T butter
1 1/2 cups crushed wheat crackers
1/2 cup Italian bread crumbs
*crush crackers finely, and mix together with Italian bread crumbs. Melt butter and mix with crumbs. Press into a BUTTERED spring form pan. (9 ") Place on baking sheet and bake at 350 degrees for 8 minutes. Let cool. Mix together goat cheese, cream cheese until smooth and fluffy. Add in sour cream. Mix until incorporated. Add in one egg at a time until mixed. Add salt. Pour into your crust and bake (on baking sheet in center of oven for 20 minutes. ROTATE pan and cook for 20 more minutes. Let cool and refrigerate for several hrs to over night before serving.
Onion, Shallot and Balsamic Reduction
1 sweet onion, sliced thinly
3 small shallots sliced thinly
enough balsamic vinegar to cover in small sauce pan
*Cook over medium to low heat until onions are tender, and balsamic vinegar is cooked almost all down. Put small slice of cheese cake over a bed of baby spinach and then drizzle onion mixture on top. Enjoy!
Easy Chocolate filled Croissants
1/2 box of puff pastry
melted butter
powdered sugar
semi sweet chocolate chips
*Let puff pastry thaw, and place of floured (preferably with powdered sugar) surface. Cut at both seems with a pastry cutter or knife. Work with each piece individually. (3) Roll out and brush with melted butter. Fold in half. Roll out, keeping your rolling pin powdered. Roll thin, then brush with butter. Fold in half. Repeat steps 4-5 times. Cut piece in half . (you should have 2 squares) Place about a teaspoon of chocolate chips in center. Fold corner over to form a triangle. Press seam to seal. (can brush with egg wash) Brush tops with egg wash. (beat one egg) Place on GREASED baking sheet and bake at 350 degrees for 18 minutes, or until golden brown and puffed. ENJOY!
xoxo
Tuesday, January 18, 2011
SUPER yummy heealthy dinner
OK, so my tilapia turned out really good...it's a must try. = )
Italian Panko Crusted Tilapia Over Steamed White Rice
* this is per fillet
1 fillet of tilapia
1/4 cup panko crumbs
1 T margarine
1 t Italian seasoning
1/2 t kosher salt
*mix crumbs, seasoning, salt together, melt margarine and mix in. Pat mixture onto fillet. Repeat if you are doing more than one. Bake at 400 degrees for 10 minutes. Serve over 1 cup steamed white rice.
**456 calories, 39g carbs, 12 g fat, 24 g protein per serving** (I know this thanks to www.myfitnesspal.com where I can enter in the ingredients I use to cook/bake with)
I served this with some steamed veggies as well!!! YUMMO!
xoxo
Italian Panko Crusted Tilapia Over Steamed White Rice
* this is per fillet
1 fillet of tilapia
1/4 cup panko crumbs
1 T margarine
1 t Italian seasoning
1/2 t kosher salt
*mix crumbs, seasoning, salt together, melt margarine and mix in. Pat mixture onto fillet. Repeat if you are doing more than one. Bake at 400 degrees for 10 minutes. Serve over 1 cup steamed white rice.
**456 calories, 39g carbs, 12 g fat, 24 g protein per serving** (I know this thanks to www.myfitnesspal.com where I can enter in the ingredients I use to cook/bake with)
I served this with some steamed veggies as well!!! YUMMO!
xoxo
Almost No Fat Banana Bread
I just put Almost No Fat Banana Bread in the oven, so we will see what the outcome is...if it's good, like rated, I will be SUPER excited b/c it's so healthy!!
I also made a Buffalo Chicken Salad bu Ellie Krieger, and it was SO GOOD! I did not miss the fat from regular wings AT ALL! If you are a wing fan like me, you should definitely try this.
Tomorrow I will making a venison chili with some meat one of our good friends gave us. I will try and post the recipe asap!
xoxo
I also made a Buffalo Chicken Salad bu Ellie Krieger, and it was SO GOOD! I did not miss the fat from regular wings AT ALL! If you are a wing fan like me, you should definitely try this.
Tomorrow I will making a venison chili with some meat one of our good friends gave us. I will try and post the recipe asap!
xoxo
Thursday, January 13, 2011
ITALY- Low Fat can still be good!
Although I haven't gotten my tamale recipe link from last week posted, here is my recipe for low fat lasagna from last night. It ws VERY good, you didn't even miss the fat!!!!
LOW FAT LASAGNA
1 lb lean ground turkey
1 lb lean Italian sausage
2/3 cup diced onion (yellow)
3 minced garlic cloves
1- 14.5 oz can diced Italian tomatoes
1- 14.5 oz can diced tomatoes with garlic & olive oil
1- 15 oz. tomato sauce
1- 6 oz. tomato paste
1 T kosher salt
1 t fresh cracker pepper
2 T sugar
1 T dried oregano
1 T dried basil
1 T Italian seasoning
1 pkg lasagna noodles
1 16 oz. low fat ricotta cheese
1 egg
1 T dried parsley
2 bags shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
*lightly grease a 9x13 glass dish. In a dutch oven, saute the onion and garlic, adding in the turkey and sausage to brown. Once browned, add in the tomatoes, sauce and paste. Reduce to a simmer for 1 1/2 hours. In a bowl, mix ricotta cheese, parsley and egg. Boil your noodles on high for about 8-10 minutes. (be sure to salt water/add at least a T of olive oil) In your greased dish, lay out the noodles for the bottom layer. Next, spread about 1/2 the ricotta mixture. Then sprinkle a generous layer (about 3/4 the bag) of mozzarella. Then sprinkle some Parmesan. Next, spread a generous layer of the meat sauce on. Repeat layers, gently pressing down each layer. When you run out of the ricotta (should be at the top), Just do the other cheeses. Cover with a SPRAYED sheet of foil, and bake in a preheated oven at 375 degrees for 25 minutes. Remove foil and cook another 25 minutes. Take out of oven and cool for 10-15 minutes before cutting/serving.
EAT AND ENJOY!!!!!!
xoxo
LOW FAT LASAGNA
1 lb lean ground turkey
1 lb lean Italian sausage
2/3 cup diced onion (yellow)
3 minced garlic cloves
1- 14.5 oz can diced Italian tomatoes
1- 14.5 oz can diced tomatoes with garlic & olive oil
1- 15 oz. tomato sauce
1- 6 oz. tomato paste
1 T kosher salt
1 t fresh cracker pepper
2 T sugar
1 T dried oregano
1 T dried basil
1 T Italian seasoning
1 pkg lasagna noodles
1 16 oz. low fat ricotta cheese
1 egg
1 T dried parsley
2 bags shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
*lightly grease a 9x13 glass dish. In a dutch oven, saute the onion and garlic, adding in the turkey and sausage to brown. Once browned, add in the tomatoes, sauce and paste. Reduce to a simmer for 1 1/2 hours. In a bowl, mix ricotta cheese, parsley and egg. Boil your noodles on high for about 8-10 minutes. (be sure to salt water/add at least a T of olive oil) In your greased dish, lay out the noodles for the bottom layer. Next, spread about 1/2 the ricotta mixture. Then sprinkle a generous layer (about 3/4 the bag) of mozzarella. Then sprinkle some Parmesan. Next, spread a generous layer of the meat sauce on. Repeat layers, gently pressing down each layer. When you run out of the ricotta (should be at the top), Just do the other cheeses. Cover with a SPRAYED sheet of foil, and bake in a preheated oven at 375 degrees for 25 minutes. Remove foil and cook another 25 minutes. Take out of oven and cool for 10-15 minutes before cutting/serving.
EAT AND ENJOY!!!!!!
xoxo
Wednesday, January 12, 2011
BEHIND!
I am horrible! Here it is Wednesday and I am planning my international meal today, and still haven't blogged about LAST Wednesday night!!
PORK & CHICKEN TAMALES were really good! It was quite a lengthy process for two people though. We have fun, I asked my mom to tell me stories about my grandmother. We ended up listened to an array of Latin music and even made margaritas. :) We went with a recipe we found on Foodnetwork.com and made them pork and chicken instead of beef.
Tonight's country.......ITALY! I will be making a traditional lasagna, but with light or low fat meats and cheeses. I PROMISE to post the recipe tonight or tomorrow.
PORK & CHICKEN TAMALES were really good! It was quite a lengthy process for two people though. We have fun, I asked my mom to tell me stories about my grandmother. We ended up listened to an array of Latin music and even made margaritas. :) We went with a recipe we found on Foodnetwork.com and made them pork and chicken instead of beef.
Tonight's country.......ITALY! I will be making a traditional lasagna, but with light or low fat meats and cheeses. I PROMISE to post the recipe tonight or tomorrow.
Monday, January 3, 2011
Taking it and making it your own....
I like to take recipes and make them my own...change things, add things. Tonight I am fixing something inspired by a pasta dish that Giada makes. (Pasta Alla Formiana) Which by the way, is PHENOMENAL! Here is how I am doing it...
Baked Penne with Turkey & Tomato Sauce
1.25 lbs of ground turkey
1/2 cup diced onion (yellow)
1/4 cup dried oregano (sounds like a lot, but its perfect)
2 t kosher salt
1/2 t fresh ground pepper
1.5 T minced garlic
2 T olive oil
1 cup penne pasta
1/3 cup olive oil
1 can diced tomatoes 15 oz.
1 can tomato sauce 15 oz.
I started out sauteing my diced onion in the 2 T olive oil over medium/high heat. Once they start to soften and become translucent, I added in the garlic. I cooked that for about 2 minutes. I then added in the turkey meat and cooked through. Meanwhile, I took my 2 quart corning ware dish, and mixed the pasta, two cans of tomatoes/sauce, salt, pepper, oregano, and 1/3 cup olive oil. Once the turkey was cooked, I added that mixture into the pasta mixture. You bake uncovered for 1 hour at 450 degrees. If you want to, you can add a Parmesan or Italian blend cheese on top the last 10-15 minutes.
Let cool for at least 5 minutes once out of the oven.
Eat & enjoy! = )
I MAY even post a pic of this later on!
xoxo
Baked Penne with Turkey & Tomato Sauce
1.25 lbs of ground turkey
1/2 cup diced onion (yellow)
1/4 cup dried oregano (sounds like a lot, but its perfect)
2 t kosher salt
1/2 t fresh ground pepper
1.5 T minced garlic
2 T olive oil
1 cup penne pasta
1/3 cup olive oil
1 can diced tomatoes 15 oz.
1 can tomato sauce 15 oz.
I started out sauteing my diced onion in the 2 T olive oil over medium/high heat. Once they start to soften and become translucent, I added in the garlic. I cooked that for about 2 minutes. I then added in the turkey meat and cooked through. Meanwhile, I took my 2 quart corning ware dish, and mixed the pasta, two cans of tomatoes/sauce, salt, pepper, oregano, and 1/3 cup olive oil. Once the turkey was cooked, I added that mixture into the pasta mixture. You bake uncovered for 1 hour at 450 degrees. If you want to, you can add a Parmesan or Italian blend cheese on top the last 10-15 minutes.
Let cool for at least 5 minutes once out of the oven.
Eat & enjoy! = )
I MAY even post a pic of this later on!
xoxo
Saturday, January 1, 2011
Around the World on Wednesday Nights!
My goal for 2011...I will be cooking a dinner from a different country every Wednesday night!!
This Wednesday will be MEXICO!
Tamales of some sort....it will be my first time doing them from start to finish. I was lucky enough to be included in the process with Matt's family recently. This coming Wednesday night will be the anniversary of my grandmother's death. She had a stroke on New Year's making tamales. I have decided, along with my mother, sister, aunt and cousin, that we will start a new tradition of making tamales every January 5th in honor of her.
STAY TUNED! = )
This Wednesday will be MEXICO!
Tamales of some sort....it will be my first time doing them from start to finish. I was lucky enough to be included in the process with Matt's family recently. This coming Wednesday night will be the anniversary of my grandmother's death. She had a stroke on New Year's making tamales. I have decided, along with my mother, sister, aunt and cousin, that we will start a new tradition of making tamales every January 5th in honor of her.
STAY TUNED! = )
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