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Vacation and Twinkies

June 27th, 2007

For some reason I thought I would have soooo much time to blog since I’m vacation. Whatever. I had it all wrong. I completely under estimated the amount of energy it took to lay by the pool and chase the kids around this 4000 square foot beach house, up and down three flights of stairs. Also, playing games, eating and drinking??? That’s tiring, too! I go to bed at night, intending to blog and read blogs and what not and I wake up the next morning and I’m all like "what the heck happened? who are you? Where am I? Where’s my nachos?" Now that is tired.

BUT, I wanted to take a few minutes before steak and cheesecake to share one of my favorite low fat dessert recipes. And if you’d like more low fat dessert recipes or you’d like to share one, go here. Okay?

So, here you go. The dessert is MOCK TWINKIES. The taste is DELICIOUS. I promise.

two points, friends. Two points. Here’s the recipe, I’ll check back soon. or not. P.S. I miss you and I love you.

Serves – 24
Points – 2

1 pkg. Duncan Hines Moist Deluxe Butter Flavor cake mix
12 ounces diet lemon-lime soda
2 large egg whites
1 cup Cool Whip Free

Preheat oven to 375 degrees.

In large bowl, combine cake mix, diet soda and 2 egg whites; beat for 2 minutes until well mixed.

Line
two 12 cup muffin tins with paper liners. Fill each liner 2/3 full with
cake batter. Bake for 18 – 20 minutes. Cool in pan for 10 minutes.
Remove to wire rack to cool completely.

Once cupcakes are
completely cool, fill a pastry bag fitted with a star tip with the Cool
Whip Free. Insert tip into center of each cupcake and fill with Cool
Whip. Refrigerate.

Nutrition Information:
98 Cal., 2 g. fat, 0 g. fiber

Cottage Style Potatoes

June 20th, 2007

Cottage style potatoes are very good. Lightly spray your frying pan
with an olive oil cooking spray and spray butter, season with onion and
garlic salt, salt
and pepper and lay out your potatoes in your frying pan. Cover and cook
for awhile. I also flip and lightly respray. One large potato is 3
points. You
can dip them into low fatsour cream or ketchup. It’s a great side for
the potato lovers out there.

For more low-fat side dishes, go here, okay?

A yummy, sorta summery, sorta low fat recipe

June 6th, 2007

Chili Dogs, Baby

No, that is not their official name.

I pick this recipe because
A. It’s good. (and easy!)
B. It’s easy to substitute non fat free hot dogs for the kids and
C. It’s different from the typical low fat menu. Do I realize hot dogs aren’t particularly healthy? Of course. But we all need a little break without heading to our nearest Pizza Hut to fulfill that need for something different, don’t you think?

8 points per dog with bun with chili with cheese.

So, here you go. Enjoy.

INGREDIENTS

4 average fat-free beef and pork hot dog(s)
4 roll reduced-calorie hot dog bun
15 oz canned low-fat chili
1/4 cup red onion(s), minced
1/2 cup low-fat shredded cheddar cheese
1 sprays olive oil cooking spray

DIRECTIONS

Preheat oven to 350ºF.
Place hot dogs in buns; top each with about 1/4 cup of chili, 1
tablespoon of onion and 2 tablespoons of cheese. Lightly coat cheese
with cooking spray.
Wrap hot dogs in foil; cook until warmed through and cheese is melted, about 15 minutes. Serve hot.

For more main dish recipe ideas, go here!

Recipe Review

January 30th, 2007

Well, I made my goal. I’ve shared 3 new recipes in the month of January. How very kind of me. I made Parmesan-Crusted Chicken last night. Unfortunately, I have no idea how it tasted because I can not taste or smell anything. The fact that I even made dinner was out of complete devotion to all of you. I love you, you know? Oh, and I love my husband, too. I love that he wanted to know if I wanted to take a picture of the food before cleaning up dinner. I did not, because, I didn’t care. Because I’m sick. bleh
Here’s a stock photo for you, though, and the recipe. Brian gave it 3 stars. I can grade it on how easy it was to prepare…it was easy. HOWEVER, I must tell you that I did not make the cream sauce because I did not have another can of chicken broth. I was pretty disappointed, but got over it quickly. (oh and I only buy Whole Grain Ritz, and they worked just fine.)

PARMESAN-CRUSTED CHICKEN WITH CREAM SAUCE
(this is a light recipe, by Kraft Foods Healthy Living, one serving is 9 points with the rice, not bad.)

2
cups

MINUTE Brown Rice, uncooked

1
can
(14 oz.)
fat-free reduced-sodium chicken broth, divided

RITZ Crackers, finely crushed

2
Tbsp.

KRAFT 100% Grated Parmesan Cheese

4
small

boneless skinless chicken breast halves (1 lb.)

2
tsp.

oil

1/3
cup

PHILADELPHIA Chive & Onion Light Cream Cheese Spread

3/4
lb.

asparagus spears, trimmed, steamed

COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.

MEANWHILE, mix
cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold
water; gently shake off excess water. Dip chicken in crumb mixture,
turning over to evenly coat both sides of each chicken breast with the
crumb mixture.

HEAT oil
in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min.
on each side or until golden brown on both sides and cooked through
(170°F). Place chicken on serving plate; cover to keep warm. Add
remaining 1/2 cup broth and the cream cheese spread to same skillet.
Cook on medium heat until mixture just comes to boil, stirring
constantly. Simmer 3 min. or until sauce is thickened, stirring
frequently. Spoon sauce over chicken. Serve with the rice.

Simply Lasagna

January 23rd, 2007

As promised, once again. A new recipe for you! This is not a Weight Watcher friendly recipe…but it is DELICIOUS and very easy! We had company over last night and we ALL gave it five stars! As far as lasagna goes, it was quite easy to make!

Simply Lasagna

1
lb.

ground beef

2-1/2
cups

KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1
container
(15 oz.)
POLLY-O Natural Part Skim Ricotta Cheese

1/2
cup

KRAFT 100% Grated Parmesan Cheese, divided

1/4
cup
chopped
fresh parsley

egg, lightly beaten

1
jar
(26 oz.)
spaghetti sauce

1
cup

water

lasagna noodles, uncooked

PREHEAT oven
to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile,
mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of
the Parmesan cheese, the parsley and egg until well blended; set aside.

DRAIN meat;
return to skillet. Stir in spaghetti sauce. Pour water into empty sauce
jar; cover and shake well. Add to skillet; stir until well blended.

SPREAD 1
cup of the meat sauce onto bottom of 13×9-inch baking dish; top with
layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1
cup of the meat sauce. Repeat layers two more times. Top with remaining
3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4
cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover
tightly with greased foil.

BAKE 45 min. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve.

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