Friday, September 14, 2012

Lemon Oat Breakfast Bars

Geesh...it's been awhile! I just made this breakfast bars last night and ate another one this morning. They are great for breakfast. And only 90 calories each :)

Serves 8

Ingredients:

-1 cup quick oats
-1/2 cup whole grain flour
-1/4 tsp. salt
-1/2 tsp. baking soda
-1/2 tsp. baking powder
-1/2 cup sugar or substitute
-1 pkg. NSA lemon pudding mix
-1/2 cup + 2 Tbsp. nonfat milk
-1/2 cup nonfat sour cream

 
Directions:

1) Preheat oven to 375 degrees.

2) In a small bowl, combine the first 6 ingredients. Set aside. In a large mixing bowl, whisk together the pudding mix, milk, and sour cream until well combined. Mix in the dry ingredients. Mixture will be thick.

3) Spread into a greased 8 x 8 baking dish. Bake 30-35 minutes. Allow to cool completely before cutting and serving.

4) Store left over bars in fridge or freezer.
 
 

Sunday, June 10, 2012

Crunchy Baked Chicken

This may be one of my new favorite things...I found the perfect crunchy breading! Triscuits are packed with fiber and whole grain, way better for you than corn flakes. And I only used to egg white to coat the chicken first (that works just as well as the full egg!) I served it with pasta and marinara sauce.
 
*pic soon to come*
 
 
Ingredients:
-2 boneless/skinless chicken breasts
-20 reduced fat triscuit crackers (approx)
-pepper, to taste
-2 egg whites
 
 
Directions:
 
1) Preheat oven to 375 degrees.
 
2) Mill the crackers in a food processor and place in a medium, shallow bowl. Toss with pepper. Separate 2 egg whites into another bowl.
 
3) Coat the chicken in egg whites, then dredge with the cracker mixture. Place in a baking dish lined with foil.
 
4) Bake chicken 40-45 minutes.

Pico de Cantaloupe

Everyone knows how to make pico salsa. I decided to try it with canteloupe and it turned out pretty good. I think we may have had it with the fiesta lime chicken (below). Combine all ingredients.
 
*pic soon to come*
 
 
Ingredients:
-1/2 cantaloupe, peeled and diced
-5-6 tomatoes, seeded and diced
-1/2 white onion, diced
-1/2 cup cilantro, chopped
-juice of 1 lime
-1 tsp. jalapeno hot sauce (optional)
-salt and pepper, to taste

Peachy Chickpea Cookies

Yes, chickpeas. You read it right...who woulda thunk? Chickpeas replace flour in this light, healthy cookie.


Ingredients:
-2 cans chickpeas/garbanzo beans, drained and rinsed
-1 can peaches (no sugar added)
-2 egg whites
-1.5 cups old fashioned oats
-1 cup sugar or substitute
-1/2 tsp. baking soda
-2 tsp. baking powder
-1/4 tsp. salt
-dash of cinnamon
 
 
Directions:
 
1) Preheat oven to 350 degrees.
 
2) Combine drained/rinsed chickpeas and can of peaches in the blender (including water/juice). Blend on high for 3-5 minutes, or until a smooth consistency forms. Push mixture down with a spoon as needed.
 
3) Combine oats, sugar/sub, baking soda, baking powder, salt, and cinnamon in a large bowl. Add chickpea mixture and egg whites. Stir until well combined.
 
4) Drop spoonfuls of dough onto greased cookie sheets. Bake 30 minutes. Transfer to cooling rack.

Creamy Fiesta Lime Chicken

A-M-A-Z-I-N-G! I can't imagine a better tex-mex sauce for grilled chicken :) Tom and I had it with brown rice mmmm


Ingredients:
-1/2 lb boneless skinless chicken breasts (2)
-1 tsp. chili powder
-1 tsp. canola oil
-1/2 cup chopped white onion
-1/2 cup chopped peppers
-1/4 tsp. salt
-1/4 tsp. pepper
-juice of 1 lime
-1/2 cup fat free sour cream
-1/4 cup salsa
-1/4 cup roughly chopped cilantro (fresh)
 
 
Directions:
 
1) Season chicken breasts with chili powder and salt/pepper. Cook on gas, charcoal, or indoor grill.
 
2) In the mean time, heat oil in a medium frying pan. Sautee onion and peppers until the onions are translucent. Remove from heat and allow to cool 5 minutes.
 
3) Combine sautee mixture with salt/pepper, lime juice, sour cream, salsa, and cilantro.
 
4) Pour on top of grilled chicken and serve.

Saturday, April 28, 2012

Mud Brick Brownies

You will never ever ever believe that these brownies have 680 calories...and that's for the whole pan, people. Bonus: it's cheaper than No Pudge! I'm calling them mud brick brownies because of the intense gooeyness.


Ingredients:
-1 pkg instant chocolate pudding mix (fat/sugar free)
-2 cups fat free milk
-dash of cinnamon
-2 Tbsp. sugar substitute (I like stevia)
-1 cup whole grain flour
-2 tsp. baking powder
-1 tsp. baking soda
-1/4 tsp. salt
-1/2-3/4 cup water
 
 
Directions:
 
1) Preheat oven to 350 degrees.
 
2) Whisk together the pudding mix, cinnamon, and sugar substitute in a large bowl until thickened.  Mix in the flour, baking powder, baking soda, and salt. Gradually add water until a cake-like batter forms.
 
3) Spread evenly into a greased square pan. Bake 30-35 minutes. Allow to cool completely before cutting or serving.
 
 
**pic soon to come**

Sweet Purple Slaw

This dish looks really pretty and the taste complemented the pork/chicken marinade below :)

Ingredients:
-1 head red cabbage (about 2.5 lbs)
-4 oz. unsweetened applesauce
-1/2 tsp. onion powder
-salt and pepper, to taste
-1/2 cup white wine vinegar
 
 
Directions:
 
1) Shred cabbage and place in a large serving bowl.
 
2) Toss with the applesauce, seasonings, and vinegar. Refrigerate at least 1 hour before serving.

Apple Balsamic Marinade

A few months ago, I started eating meat again a few times a week (health reasons). We tried this on roasted pork chops, but I'm thinking it would also go great on chicken. And next time, I want to try it grilled. yum!
 
 
Ingredients:
-4 oz. unsweetened applesauce
-scant ½ cup balsamic vinegar
-1 Tbsp. brown sugar
-1 tsp. garlic powder
-salt and pepper, to taste
 
-1 – 1.5 lbs. pork loin/chops or chicken
 
 
Directions:
 
1) In a medium bowl, mix together the applesauce and seasonings. Whisk in balsamic vinegar.
 
2) Place meat in a large ziplock bag. Pour marinade over the meat. Refrigerate at least 8 hours.
 
3) Cook meat as desired

The Easiest Flat Bread EVER

I've made this twice now and I don't think I'll try another yeast bread recipe for a while because this is far too easy...and delish. It's called Rieska. I got the original recipe from tablespoon.com, but in true Jamie fashion I healthified it.
 
 
Ingredients:
-2 cups flour
-1/2 cup oats
-1/2 tsp. baking soda
-2 tsp. baking powder
-1/2 tsp. salt
-1 tsp. oil
-8 oz. unsweetened applesauce
-1.5 cups skim milk + 2.5 Tbsp. white vinegar
 
 
Directions:
 
1) Preheat oven to 475 degrees.
 
2) In a measuring cup, mix together milk and vinegar (This is a substitute for buttermilk!). Set aside.
 
3) In a large bowl, combine all dry ingredients. Add oil and applesauce. Mix until flour is saturated. Add milk and vinegar mixture. Combine thoroughly.
 
4) Spread batter evenly in a greased 9 x 13 pan.
 
5) Bake 20-25 minutes, or until golden. Allow to cool on wire rack before serving.

Polenta Stuffed Red Peppers

Finally posting my recipes from a few weeks ago. Polenta is one of my favorite things. It can be mixed with just about anything, sweet or savory :) These are tex-mex inspired...great with a side salad or Spanish rice.
 
 
Ingredients:
-4 red peppers, halved and seeded
-1 cup polenta
-3 cups water
-1/4 cup fat free sour cream
-2 oz. fat free cream cheese
-1/2 tsp. garlic powder
-salt and pepper, to taste
-grated cheddar or pepperjack cheese (optional)
 
Directions:
 
1) Preheat oven to 375 degrees.
 
2) Cut and seed peppers. Arrange in a greased baking pan, inside facing up.
 
3) Boil water in medium pot. Add polenta, cover, and turn off burner. Remove after 3-5 minutes, or when the polenta becomes thick. Stir in sour cream, cream cheese, garlic powder, and salt/pepper.
 
4) Fill each red pepper half with the polenta mixture. Bake 25-30 minutes. Melt cheese over the top during the last 5 minutes of cooking if desired.
 
 
**picture soon to come**

Sunday, April 8, 2012

Sunshine Fruit Salad

I got the inspiration for this creamy fruit salad from a frozen lemonade dessert recipe. The fluffy mixture would make a great filling for a pre-baked pie shell, too. And I'm sure it could work with any flavor of juice concentrate. Side note: I've adjusted the recipe to better accomodate the amount of fruit...my mix turned out to be a bit too much today. But regardless, it's really good for a large group!

Serves: 15-20


Ingredients:
-2 lbs. strawberries
-40 oz. pineapple chunks
-4 oz. fat free cream cheese, softened
-3 oz. 100% orange juice concentrate, thawed
-1/2 tub fat free cool whip, thawed


Directions:

1) Slice strawberries and drain pineapple chunks. Combine in a large bowl and set aside.

2) In a standing mixer with the wire whisk attachment, beat cream cheese with thawed orange juice concentrate. Fold in cool whip.

3) Add mixture to fruit and gently fold to combine. Freeze for at least one hour. Allow to thaw 20 minutes before serving.

Tuesday, April 3, 2012

Carrot Muffins

Not quite carrot cake. These muffins are lightly sweet and pair well with cream cheese. Good for breakfast, too. I used a combination of millet and wheat flour but you can use any flour you'd like.

Makes 14 muffins



Ingredients:

-2.5 cups flour
-1 tsp. baking powder
-1 tsp. baking powder
-1/4 cup sugar/substitute
-1/4 cup light brown sugar, packed
-1/2 tsp. apple pie spice
-1/2 tsp. ginger
-1/2 tsp. cinnamon
-1/2 tsp. salt
-2 cup water
-1 egg
-2 cups finely shredded carrot


Directions:

1) Preheat oven to 350 degrees.

2) In a large bowl, combine all dry ingredients. Finely shred carrots.

3) Incorporate the water and egg into the flour mixture. Add carrots and mix until combined. Adjust water as needed (You might need more). Batter should be slightly soupy

4) Spoon batter into a greased muffin tin. Fill wells all the way.

5) Bake 20-25 minutes, or until toothpick/knife comes out clean.


Monday, March 26, 2012

Cracked Pepper Rolls

Know how some people put salt on everything? For me, it's pepper pepper pepper :) I was originally planning for these to be biscuits or English muffins...but low and behold that's not what happened when I stepped in my kitchen! Bread is something I've been trying to perfect lately. These little rolls are yummy with strawberry jam (believe it or not!) I'm sure they can be made bigger to make more of a sandwich bread, too.



Ingredients:

-2 cups flour
-1 envelope dry active yeast
-1 tsp. baking powder
-1/2 tsp. salt
-1/2 tsp. ground thyme
-1/2 Tbsp. cracked black pepper
-1.5 + 2 Tbsp. warm water
-Extra flour for dusting/kneading


Directions:

1) Combine all dry ingredients in a medium sized bowl with a lid. Create a well at the bottom. Gradually stir in the water, add more if needed

2) When the dough is ready, it will be sticky and a little bit runny. Cover the bowl with a lid and let sit for at least 3 hours. Stir half way through. Dough should double in size.

3) Preheat oven to 350 degrees.

4) Overturn the bowl onto a floured surface. Dust the entire ball of dough with flour and knead for 1 minute. Roll out into a rectangle. Using a knife, score the dough, creating 8 pieces.

5) Separate pieces and roll into smaller portions. Place on large, greased cookie sheet. Bake 20-25 minutes.

Wednesday, March 21, 2012

Skinny Carrot Cake

What better way to start Spring? :) This carrot cake is nut-free and really low fat. And the yogurt in the cream cheese frosting really gives it a nice texture. You don't have to cut the cake in half to make layers or dye the frosting like I did, but it looks perty.

Serves 8-12


Carrot Cake:
-1.5 cups whole grain flour
-1tsp. baking powder
-1 tsp. baking powder
-1 tsp. cinnamon
-1/2 tsp. nutmeg
-1/2 tsp. ginger
-1/4 tsp. clove
-dash salt
-2 egg whites
-1 cup unsweetened applesauce
-1 Tbsp. agave nectar
-1/2 cup water
-2 cups shredded carrot


Cream Cheese Frosting:
-16 oz. non fat cream cheese (2 blocks), softened
-1 cup plain non fat yogurt
-1 1/4 cups Stevia or Splenda
-1 tsp. corn starch + 1 Tbsp. water



Directions:

1) Preheat oven to 350 degrees.

2) Peel and finely shred carrots (about 4 regular sized) to make 2 cups.

3) In a large bowl, combine flour, salt, and spices. In another bowl, whisk together the egg whites, applesauce, and agave nectar.

4) Add the wet ingredients into the flour mixture with water and carrots. Thoroughly combine until a stiff batter forms.

5) Spread evenly in a greased 10 or 12 inch cake pan. Bake 25-30 minutes, or until toothpick comes out clean. Allow to cool completely before frosting

6) Once the cream cheese is ready, make the frosting in a standing mixer. Using the wire whisk attachment beat cream cheese and yogurt. Gradually add sugar substitute and continue to mix 10 minutes, scraping the sides as needed. Dissolve corn starch in water. Add to mixture and combine for a few minutes. Allow to harden in the fridge/freezer

7) Once cake is cooled, cut it in half around the middle using a serrated knife. Spread half of the frosting in the middle and cover with top layer. Frost the top and side of cake with remaining frosting.

8) Enjoy and store leftovers in the fridge.


Thursday, March 15, 2012

Chili Chicken Wonton Cups

A few months ago, I saw these little lasagnas you can make with wontons in a muffin tin. I decided to put a tex-mex spin on it. These are great with taco fixings such as sour cream, cheese, salsa, etc. Tom was a fan <3

Makes 12 cups


Ingredients:
-1/2 lb. cooked chicken, diced (about 1 ¼ cups)
-2 small yellow squash, seeded and diced
-1 green/red bell pepper, diced
-1 cup frozen corn kernels
-jalapeno (optional)
-1/2-3/4 cup marinara sauce
-1 tsp. chili powder
-1/2 tsp. onion powder
-1/2 tsp. garlic powder
-salt and pepper, to taste
-24 square wonton wrappers
-cheddar cheese (optional)
-taco fixings (optional)


Directions:

1) Dice up the cooked chicken, yellow squash, bell pepper, and jalapeno. Combine in a large bowl with the corn, marinara sauce, and spices. Set aside.

2) Preheat oven to 375 degrees.

3) Prepare a muffin tin with nonstick spray. Line with 2 wonton wrappers in each well, overlapping them to create a “cup.”

4) Fill each wonton cup with the mixture. Bake 10-15 minutes, or until golden brown around the edges. If desired, add shredded cheese during the last 5 minutes of cooking.



Tuesday, March 13, 2012

French Onion Brown Rice Salad

I've been experimenting with French onion soup mix lately. This would make a great side! Try it out.

Serves 4-6 people


Ingredients:
-1 cup brown rice
-3 cups water
-1 envelope French onion soup mix
-1 bag frozen green beans
-1 bag frozen peas
-salt and pepper, to taste

Directions:

1) Prepare rice with water in a medium pot.

2) In the mean time, combine green beans and peas in a large bowl and allow them to thaw.

3) When the rice is done cooking, add French onion soup mix and stir until well combined. Gradually add the rice into the veggies and combine. Serve warm or cold.


Lime Yogurt Pops

Warm weather is here!!! Break out those popsicle molds :)

Makes 4 pops



Ingredients:
-scant 1.5 cups plain nonfat yogurt
-1 Tbsp. agave nectar
-zest of one lime
-juice of one lime


Directions:

1) Thoroughly mix all ingredients in a large bowl.

2) Pour into popsicle molds and freeze for at least 4 hours. You might have left over mix...but hey, lime yogurt :)


Monday, March 12, 2012

Irish Soda Bread Muffins

This is adapted from another recipe I found on skinnytaste.com. Soda bread usually has raisins, but I forgot them at the store yesterday. woops! I added a lot more baking soda from the original recipe so they would really poof up...and I tinted it green :) Happy St. Patty's week!

PS: The milk and cream of tartar mixture acts as buttermilk...if you'd rather use regular buttermilk go for it.

Makes 12-16 muffins


Ingredients:
-2 cups flour
-3 Tbsp. stevia or raw sugar
-2 tsp. baking soda
-1 tsp. baking powder
-salt, to taste
-4 oz. unsweetened applesauce
-1 egg
-1 ¼ cup milk (+ 1.5 tsp. cream of tartar)
-3/4 cups raisins (optional)
-green food coloring (optional)


Directions:

1) Preheat oven to 375 degrees.

2) In a bowl, mix together the flour, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the applesauce and egg.

3) Add the egg and applesauce mixture to the dry ingredients and combine until a crumbly texture forms.

4) Dissolve cream of tartar in milk. Add to flour and mix thoroughly. Mix in food dye and raisins if desired.

5) Prepare muffin tin with nonstick spray. Spoon batter into wells and bake for 20-25 minutes.

Monday, January 30, 2012

Baked Banana Donuts with Brown Sugar Glaze

I got a donut maker for Christmas and decided to try it out today. These are oh my gosh YUM! An alternative to the donut maker is a donut pan. Either one would work. Do try these :)

Makes 15-18 mini donuts

Ingredients:

-2 cups whole wheat flour
-1/4 cup turbinado sugar or substitute
-1 tsp. baking powder
-1/2 tsp. baking soda
-1/4 tsp. salt
-1/2 tsp. nutmeg
-1/2 tsp. ginger
-1.5 tsp. cinnamon
-2 ripe bananas, mashed
-1.5 cups nonfat milk

Glaze:
-1/2 cup brown sugar
-1/4 cup water
-vanilla extract (optional)

Directions:

1) Preheat donut maker or oven to 350 degrees.



2) Combine flour, baking powder, baking soda, salt, nutmeg, ginger, and cinnamon in large bowl. Add mashed banana and milk. Mix thoroughly.



3) Spoon mixture into wells of donut maker or donut pan. Bake 5-6 minutes in donut maker or until lightly golden brown in oven. Move to cooling rack after baking.



4) In the meantime, combine brown sugar, water, and vanilla in a small sauce pan. Bring to a boil. Remove from heat, pour mixture into a small bowl, and allow to cool/thicken 20 minutes. Stir occasionally.



5) Dip the cooled donuts in the glaze. Place back on cooling rack until the glaze hardens.



Saturday, January 14, 2012

Blackberry Sour Cream Bundt Cake

Tom got me a Bundt pan for Christmas and I finally got to using it this week :) This cake is kind of more like a muffin and really good for breakfast. Substitue any type of berry if you wish.

Serves 10-12


Ingredients:
-1/2 cup unsweetened applesauce
-1/2 cup sugar or substitute
-1 cup nonfat sour cream
-2 eggs
-1 tsp. vanilla
-1 tsp. baking powder
-1 tsp. baking soda
-2 cups flour (any kind)
-1 cup blackberries, fresh or frozen


Directions:

1) Preheat oven to 350 degrees.

2) In a large bowl, whisk together applesauce, sugar, sour cream, eggs, and vanilla.

3) Gradually mix in baking powder, baking soda, and flour. When well combined, fold in blackberries.

4) Pour batter into greased Bundt pan. Bake 40-50 minutes.