recipes

Red Sipper

(fill in this order)

  • Fill glass with ice
  • 1/4 c acai blueberry juice
  • 1/2 c raspberry lime sparkling water
  • 1/2 c Fresca
  • 1 shot Stoli or Chambord
  • raspberries and lime for garnish

WeightWatchers Classic Macaroni Salad (my little make-over)

I used their classic recipe but added and sub’d a few things.

This was such a hit. makes 6 servings, 5 WW points each. If you sub the vegenaise for a fat free fat mayo you drop the points to 2/serving.  I prefer the HO3 Vegenaise – regular mayo has no nutritional value. Take your pick

  • 8 oz whole wheat pasta
  • 1/2 cup High Omega-3 Vegenaise
  • 1 TBSP red wine vinegar
  • 2 TBSP Dijon mustard
  • 1 tsp garlic powder
  • 1 cup celery chopped
  • 1/2 cup red onions chopped
  • 1 can crisp sweet corn
  • 1 can light tune packed in water
  • 1/2 cup chopped parsley
  • 1/2 tsp chili powder
  • S-P to taste

Cook pasta per package instructions, cool to room temp or run under cold tap waster (if you’re impatient like me)

combine wet ingredients and whisk until smooth

add tuna – break into fine chunks – i personally don’t like chunks

add to mayo mixture, then add remaining veggies

In the above picture I had my pasta salad alongside one of my favorite sandwiches…

Chik’n Sandwich with sauteed crimini mushrooms

  • 1 MorningStar Chik’n Patty
  • 1 Pepperidge Farm Deli flat, toasted
  • 1/8 avacado mashed
  • 1 tbsp roasted red pepper hummus
  • spinach leaves
  • 1/2 cup crimini’s sauteed

I don’t think I need to post directions, pretty standard sandwich procedure.  Except this is not your everyday sandwich.  It has sass.

Trader Joe’s Red Quinoa Salad- I take no credit for this recipe – it was on the back of the red quinoa box, so what…I liked it.

one of my all time fave’s

  • 2 teaspoons grated lime zest
  • 3 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 cup Trader Joe’s Red Quinoa
  • 2 cups Trader Joe’s Vegetable Broth
  • 1 can Trader Joe’s Black Beans, rinsed and drained
  • 1/2 cup TJ’s Corn & Chili Salsa(I didn’t use this – I used fresh corn)
  • 1 cup grape tomatoes, halved
  • 4 scallions, thinly sliced
  • 1 avocado diced
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup Trader Joe’s Cilantro dressing
  • Salt to taste

1. Rinse quinoa under water & drain. Bring broth to a boil and add quinoa. Reduce heat to simmer & cover. Let cook for 15-20 minutes. Let quinoa stand for 5 minutes covered.

2. Place quinoa in a bowl and fluff with a fork. Add zest, juice, oil, dressing, beans, salsa, tomatoes, avocado, corn, scallions and cilantro. Mix well. Season to taste. Serve warm. *although I preferred it cold

Mesh’s White Pizza

  • packaged whole wheat pizza dough, pre cooked
  • 2 cloves garlic, smashed
  • 2 TBSP olive oil
  • 1/2 tsp oregano
  • 2 cups fat free shredded mozzarella cheese
  • 1 to 2 cups sliced heirloom or beefsteak tomatoes
  • 1 cup mushrooms (if you have them, if not it’s ok)
  • 1 tsp garlic powder
  • S+P to taste

preheat oven to 375*F

smash peeled garlic and combine with olive oil

spread on pre-cooked dough, layer on tomatoes and muschrooms

sprinkle oregano and cheese

cook until cheese is melted, mushrooms browned and dough is cripsy

Fresh Salsa

  • 3 medium ripe tomatoes, diced
  • 1 bell pepper, diced
  • 1/4 cup jalapenos, chopped
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 1/2 cup cilantro chopped
  • 2 tsp garlic powder
  • 2 TBsp red wine vinegar
  • 3 TBsp lemon juice
  • S+P to taste

combine all ingredients. chill for at least one hour prior to serving.

Fruit Dip

one of the best simple combinations I’ve ever thought of.

  • 2 Jell-o sugar free 60 cal Dulce de Leche Pudding cups
  • 4 cups fat free cool whip
  • 1 tsp coconut rum (optional)
  • sprinkle of cinnamon
  • sprinkle brown sugar on top

made this yesterday and served it with berries, grapes, and blueberries. YUM!

Super light Breakfast Sandwich

  • Lenders Bagel Thins – Everything variety
  • 1/4 cup egg whites/egg substitute
  • handful of fresh spinach leaves
  • 1 slice light swiss cheese or 1 wedge laughing cow cheese
  • once slice tomato
  • 1/2 cup mushrooms sauteed
  • 1/4 cup chopped onion
  • hot sauce, S, P

toast the little bagel. sautee veggies (not spinach), remove and cook somewhat think layer of egg

layer cheese on bagel, then veggies, spinach, egg, tomato etc.

Turkey Chili

  • 1 lb ground lean turkey
  • 1 large onion, chopped
  • 1 clove garlic
  • 24 oz can diced tomatoes + 1 – 12 oz can petite diced
  • 1 can dark kidney beans
  • 1 can light kidney beans
  • 1 cup fat free reduced sodium chicken broth/stock
  • 1 can light beer (use only half for recipe. Obviously guzzle the other 1/2)
  • 1 can peas
  • 2 tsp worchestire sauce
  • 1/8 tsp cinnamon
  • 2 tsp cumin
  • 2 tsp chili powder
  • (if I have dark ghirardellli chocolate on hand I add one square)
  • 1-2 tsp garlic powder
  • 1 tsp smoked Hungarian paprika
  • s/p to taste

brown turkey, add chopped onion. cook until onion becomes tender/yellow. (if adding chocolate, add it now and watch it melt…so pretty). add garlic, tomatoes (do not drain), 1/2 can beer, broth. bring to simmer over medium heat. add rest of ingredients. i know, my directions are choppy, but come on, it’s chili.

I serve this with baked chips, sliced avacado, chopped onion, reduced fat cheese, light sour cream/or greek yogurt, and cilantro. It’s pretty much amazing.

Shakes & Smoothies:

My AM- berry smoothie

I like fruit. I like fiber. I like to stay away from obesity. Oh, and I also like to mash random stuff up in a blender. (PS this photo is not mine – my smoothie looks..ahem, better and a bit more green.  You’ve got the idea.

Ingredients:

  • 1 cup Dannon light & fit raspberry yogurt
  • 6 oz unsweetened vanilla almond milk
  • 1/2 cup blueberries
  • 1/2 cup red fruit – rasp or straw, whatever’s on hand
  • 1/2 cup spinach leaves
  • 1 tbsp Benefiber
  • packet of Truvia

Pretty straighforward blending procedure ensues.  If I’m feeling extra sassy, i.e. wearing pumps and red lip gloss, I add a banana into the mix (even thought I do not like bananas…the other flavors mask the horrid taste).  Tastes delicious and keeps me full for about 3.5 hours.

Protein Galore

*(Just as a venue for me to share what I really think/know about this ‘high protein’ hype, be very careful.  We do not need much extra protein in our diets (unless, of course, you’re deficient, in which care you shouldn’t be dieting or trying to lose massive amounts of weight to begin with).  The only reason to add tons of protein would be to really bulk up or really have a hard time controlling your appetite and happen to need filler.  I would suggest fiber in that case anyways – unless you have IBD. Oh my God so many “disclaimers”. ***(I do not advise this shake (or adding protein supplements to your diet) if you are brittle diabetic with kidney disease or have certain types of nephropathy)***

1. Kinda like ‘Cawfee’

  • 1 scoop vanilla protein powder
  • 1 cup unsweetened vanilla almond milk
  • 1 tbsp Maple almond butter (I always use Justin’s)
  • 1 packet instant cofffe (I’ve been using Nestle, because I had a huge box of free samples)
  • I sometimes add one cup of jello (60 cal) dark choc mousse

Breakfast idea:

Bell Peppers and Eggs


  • one bell pepper
  • 2 eggs or 2/3 cup egg beaters
  • 2 Tbsp reduced fat cheese
  • sliced mushrooms
  • handful of raw spinach
  • 1/2 cup diced onion
  • deli flats
  • cooking spray

Method:

  1. Heat medium sized pan on medium, spray with cooking spray
  2. slice bell pepper into 1/4-inch rings and arrange in pan
  3. place either one egg OR 1/3 cup egg beaters in each ring once the pepper begins to slightly soften
  4. drop 1 tbsp of cheese into the middle of each egg and give a slight swirl
  5. carefully flip the entire pepper slice/egg combo to cook the opposite side
  6. sautee spinac, mushrooms and onions in separate pan.
  7. place on toasted deli flat and layer on the veggies

 

Quinoa in Almond Milk

  • 1 Cup quinoa
  • 1 and 1/2 cup vanilla almond milk
  • 1 tsp cinnamon
  • 1 tsp vanilla

Combine and cook all ingredients on medium heat for approx 15 min or until quinoa becomes soft around grain edges. Stir frequently.

yields 3 – 1/3 cup servings

Toppings:

  • 1/2 sliced banana
  • 1 tsp honey
  • 1 tbsp maple almond butter
  • 1 tbsp jam (optional)
  • 1 tbsp milled flax
  • sliced almonds
  • sprinkle of cinnamon and sugar
  • cold almond milk (1/2 cup) – this is if i reheat it

Chocolate cupcakes with chocolate cream cheese frosting

The cake of the recipe was adapted from PinkParsley but the frosting was all my own concoction

Again, this cake is from pinkparsley, instructions and all:

Chocolate Cupcakes                                                                                        

  • 3 ounces bittersweet (I used semi-sweet chinks instead) chocolate, chopped fine
  • 1/3 cup cocoa                         
  • 3/4 cup hot, strong-brewed coffee
  • 3/4 cup  flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 6 Tablespoons vegetable oil
  • 2 large eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract

Preheat the oven to 350 and line a muffin pan with cupcake liners.

Place chocolate and cocoa in a medium bowl, and pour hot coffee over the mixture. Whisk until smooth, and transfer to the refrigerator to cool completely, 20-30 minutes.

Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.

Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.

Divide batter evenly among muffin pan cups, filling each 3/4 full. I placed 2 semi-sweet chunks on each cupcake(The recipe makes 12 cupcakes)

Bake until cupcakes are set and firm to the touch, 17-19 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.

In the meantime, prep frosting                                                  

  • 1/2 cup light butter
  • 8 oz light cream cheese
  • 2 tbsp meringue powder
  • 2 tsp vanilla extract
  • 2 tbsp coco powder
  • 2 tbsp Nutella

Mix all of the above, not much else to it.

Once the cupcakes cooled I used a #12 tip to put a dab of Nutella on each cupcake

Then I used an M tip to pipe on frosting and then used a #2 tip to drizzle Nutella. Delicious.

Red Velvet sexytime

I’m not listing the recipe…because there itsn’t one…I used a box.  I do have a red velvet recipe but it’s hiding somewhere and I’ll post it when I find it.

Here’s the picture.

Pumpkin Spice cuppycake (my family’s favorite!)

This is one of my favorite recipes!                                           

  • 1 box of duncan hines spice cake mix
  • 1/3 cup sweetened cinnamon applesauce
  • 3/4 cup almond milk
  • 3/4 cup egg beaters
  • 1 can pumpkin
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 cup packed light brown sugar
  • 24 walnut halves

combine wet and add to dry. scoop with 1/4 cup measuring spoon into 24 lined muffin cups. place one walnut half on each. Bake at 350 for about 24 min

Frosting:

  • 1 stick light butter
  • 8 oz light cream cheese
  • 1 tsp vanilla
  • 1 -2 tsp pumpkin pie spice to taste
  • 1 tsp cinnamon
  • 1 tbsp meringue powder
  • 2 tsp milk

sprinkle with toffee bits and sprinkle with cinnamon sugar

Reduced Fat Key Lime Pie           

Nellie & Joe’s Key Lime Pie

  • 9″ reduced fat graham cracker pie crust
  • 14 oz. can of nonfat unsweetened condensed milk
  • 3 egg yolks (whites not used)
  • ½ cup Nellie & Joe’s Key West Lime Juice
  • (I added 1 cup of blueberries)

Combine milk, egg yolks and lime juice. Blend until smooth. Arrange blueberries on pie crust. Pour filling into pie crust and over blueberries. Bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

Frozen Raspberry Pie

  • graham cracker crust – pre made
  • 1/2 gallon of Fat Free rasberry swirl frozen yogurt
  • 2 pints fresh raspberries
  • 1 pint blueberries
  • 2 cups candied pecans
  • 1/2 c fat free cool whip, allow to thaw to room temp

Layering

  • crush about 1/2 cup pecans and place on bottom of crust
  • layer about 1/2 cup of frozen yogurt on top of nut layer
  • add one pint of raspberries (and blueberries if you’d like)
  • add 1/2 c crushed pecans
  • freeze this for about 30 min
  • remove from freezer
  • add 1/2 cup of frozen yogurt and smooth to cover surface
  • add 1/2 cup of crushed pecans
  • freeze for another 10-15 min
  • remove from freezer
  • spread cool whip to over surface
  • add 1/2 c chopped pecans to center
  • arrange remaining raspberries and blueberries
  • allow this to freeze for at least 1 hour prior to serving

Mine turned into a soupy consistency simply from travel time (to BBQ)
*tip – to help spread the fro-yo, dip spatula in warm water

* to further reduce the calories of this already very low fat dessert, simple use only 1/2 cup of pecans – add them anywhere.

 

chicken, turkey kielbasa, and kale soup

This has turned out to be one of my favorite soups.  I’ve become somewhat soup-obsessed this winter and for good reason; NY has been BLISTERING COLD!  Made this recipes up when my dad randomly asked me to make him a bowl of soup “with extra flavor, please.”

  • 1tbsp olive oil
  • 1 large sweet onion, chopped
  • 1/2 cup roasted garlic cloves, left whole (i purchased a bunch or roasted and marinated garlic, but it’s a zip to make, too)                 
  • 1 seasoned rotisserie chicken, skin removed (add maybe one tablespoon worth of skin to the soup), pulled apart
  • 1-16 ounce package of hillshire farms Turkey Kielbasa, cut into 1/2 inch pieces
  • 1 large bunch kale, to equal approx 6-8 cups when cut
  • 1 large bunch fresh spinach, rough chop, total of 4-6 cups
  • approx 40 oz low sodium, fat free chicken stock
  • one can cannelini beans
  • 2 cups button mushrooms cut in half, or left whole
  • 1 tsp ancho chili powder
  • 2 tsp garlic powder
  • 1 tsp cayenne powder
  • 1/2 tsp ground sage
  • 1/2 tsp ground thyme
  • S+P

1. shred the rotisserie chicken, save one small-ish table spoon of the chicken skin. set aside

2.heat pot over medium, add Olive oil, add chopped onion and the whole clove garlic, just until the onion nears transluscence

3.add the chicken, mushrooms, kielbasa, chicken broth and bring to a rolling boil

4. turn to medium heat then add spinach and kale, until wilted

5. add beans and spices

makes 10 servings (each serving is approx 1.5 cups and is 5 weightwatchers PlusPoints

serve with crusty bread

 

Chocolate Cupcakes

  • 3 ounces bittersweet chocolate, chopped fine
  • 1/3 cup Dutch-processed cocoa
  • 3/4 cup hot, strong-brewed coffee
  • 3/4 cup (4 1/8 ounces) bread flour
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 6 Tablespoons vegetable oil
  • 2 large eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract

Creamy Chocolate Frosting

  • 1/3 cup (2 1/3 ounces) granulated sugar
  • 2 large egg whites
  • pinch table salt
  • 12 Tablespoons (1 1/2 sticks) unsalted butter, softened and cut into Tablespoon pieces
  • 6 ounces bittersweet chocolate, melted and cooled to 85-100 degrees
  • 1/2 teaspoon vanilla extract

For the ganache filling, place chocolate, cream, and confectioners’ sugar in a small microwave-safe bowl.  Cook on high power until mixture is warm to the touch, 20-30 seconds.  Whisk until smooth, and transfer to the refrigerator.  Let stand until just chilled, no longer than 30 minutes.


For the cupcakes, Preheat the oven to 350 and line a muffin pan with cupcake liners.

Place chocolate and cocoa in a medium bowl, and pour hot coffee over the mixture.  Whisk until smooth, and transfer to the refrigerator to cool completely, 20-30 minutes.

Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.

Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth.  Add flour mixture and whisk until batter is smooth.

Divide batter evenly among muffin pan cups, filling each 3/4 full.  Place one slightly rounded teaspoon of the ganache filling on top of each cupcake.

Bake until cupcakes are set and firm to the touch, 17-19 minutes.  Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.

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