Contemplation of Future Activities...and Caramel Apples!

Well...my husband has been having several comments at work on his lunches.  Many women are impressed with what I send with him, and have told him they would buy food prepackaged by me.  That made me laugh.  Anyone could cook like I do.  It just takes a little bit more time and having the ingredients on hand.  It's also not always cheaper than fast food or prepackaged food you buy in the store.
Take today's menu, for instance -
We had some chicken that's been in the fridge for a week.  Normally you would be concerned, but our fridge tends to freeze things, and the chicken has still not totally defrosted.  I cooked up two breasts in garlic and onion with some Mrs. Dash as I boiled some whole wheat pasta with fresh spinach, added some frozen peas and corn to the strainer and walah...lunch.  Really simple when you're only cooking for one or two.  It's when you add the family size that it gets complicated.
I know I haven't been posting as many recipes as I wanted to, but I've just been too busy.  I did post the pumpkin pie recipe, which is my all time favorite.  Today I think I'll share the caramel apple recipe I tried on Tuesday that turned out pretty good.

Lighter Caramel Apples

Light Corn Syrup, 1 cup 

Sun Crystals (stevia sweetner), 1 Cup

Land O Lakes, Light Butter, 8 tbs

Fat Free Sweetened Condensed Milk, 1 14oz can

Apples, fresh, 12 large 

(these were mixed between large and extra large apples, but I didn't know how to gage them for the calorie count...)

In a heavy metal sauce pan, mix the Sun Crystals and the corn syrup. stir until blended, bring to a boil over medium/high heat, stirring constantly. Add butter and condensed milk, and cook for another 10 to 15 minutes, stirring constantly. The recipe I found said to cook for 15, but it was making solid caramels and I was wanting to coat the apples, so I did it for less time. They still solidified pretty quickly.
Have the apples ready with sticks in them, and a cookie sheet with wax paper sprayed heavily. Dip them in the hot mixture and place on waxed paper. If you want it to cover really well, you'll need to smooth it with a knife or spoon.
Cool and serve! We cooled them and then drizzled chocolate on them. Enjoy!  The caramel tastes great, but it's a little stickier than probably what I'm used to - be prepared.  lol

Number of Servings: 24

• Calories: 148.6

• Total Fat: 2.3 g
• Cholesterol: 8.6 mg
• Sodium: 62.4 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 1.9 g
• Protein: 1.3 g

Got to Try It!!

Okay, I'm a pumpkin pie fan.  I mean, that's my favorite pie ever.  Every Thanksgiving, that's the one I want the most.  Well, on my Sparkspeople site, I found the perfect recipe!  It turned out soooo good, you've got to try it. It's so simple!!

Crustless Pumpkin Pie

Pumpkin, canned, without salt, 2 cup (1 15 oz can) 

western family egg substitute, 1/2 cup

Truvia Natural Sweetener, 15 servings 

Brown Sugar, 1/2 cup, unpacked 

Cinnamon, ground, 1 tbsp (and pumpkin pie spice) 

Whole Wheat Flour, 1 1/2 TB 

Flour, white, 1 1/2 TB 

Nonfat dry milk powder, 1/3 c, 

Water, tap, 1/2 cup

Mix all ingredients except water together in a large bowl. Gradually stir in water until well mixed. Spray a 9-inch pie pan with cooking spray, and pour in batter. Bake at 350° for 45-55 minutes or until knife inserted 1 inch from the center
comes out clean. Keep pie chilled after cooking. Makes 10 servings or 8 larger ones.

Number of Servings: 10


Nutrition:

• Amount Per Serving
• Calories: 70.5

• Total Fat: 0.2 g
• Cholesterol: 0.5 mg
• Sodium: 42.3 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 2.0 g
• Protein: 2.9 g

My New Favorite Ingredient

Well, my most favorite ingredient now is the greek yogurt by Yoplait.  Yes folks, it's good stuff.  It's fat free, smooth and blends well with pretty much anything you would use butter for.  I use it for mac n cheese sauce, I use it for waffles...the list is endless.

I made us buckwheat waffles on Monday and they turned out pretty tasty.  Didn't have the brains to take a photo, so I'll just post the recipe.  You got to try them!

Buckwheat Waffles (I guess you could do pancakes too...)
(The original recipe I found on the internet was adapted from the Pancake Handbook)
This is perfect for 2 people, as stated in the recipe, and I agree.  Fed me and hubby just right...

1/2 C Buckwheat flour
1/2 C all purpose flour  (if I'd had any handy, I would have used whole wheat)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 to 2 tsp sugar substitute - I used Truvia
2 egg whites, whipped
1 container Yoplait greek plain yogurt
1/2 to 1 C water

blend all the dry ingredients together in a large bowl.  In a smaller bowl, blend all the wet ingredients, using half the water.  Add to the dry ingredients and enough water to make a good batter.  Cook on a hot waffle iron until done.  Serve hot with fresh strawberries and whipped cream...yum!

Yummy Frozen Fat Free Pudding Pops!

I saw a recipe for these the other day, and decided they were the cat's meow, so to speak. ;)  They are super easy, and while not quite like fudgecicles, they're pretty close.  I slipped a small chunk of  Hershey's candy bar with nuts in it, just for fun in the middle, but the recipe doesn't include it.

Frozen Fat Free Pudding Pops
1 pkg fat free sugar free chocolate pudding (I used Western Family)
1 container non dairy fat free whipped topping, thawed
2 cups skim milk
8 paper cups with Popsicle sticks

Mix the pudding according to directions on package for pudding, but use 2 Cups milk instead of three.  When mixed, add whipped topping and blend on low speed.  Pour into the cups, add the sticks and freeze until solid.  About 3 hours.  Serve!

Yummy Banana Muffins!

Okay, I decided I wanted banana bread, and so I adapted a recipe and added my favorite, mini chocolate chips. It turned out great, so I'm posting it. Enjoy!!

3 C whole wheat flour
4 packets sun crystals
3 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
2 egg whites
1/2 C egg substitute
3 ripe mashed bananas
2 C unsweetened Applesauce
5 Tb mini chocolate chips

I made 24 mini muffins and 1 loaf with this. two muffins per serving equals 12 servings and 1 slice per serving makes 22. Sun Crystals is a brand of sweetener containing both stevia and sugar.
I pureed the bananas, eggs and applesauce together and added to mixed dry ingredients. I added the chocolate chips last and then sprayed the mini muffin pan and the bread pan before filling. Heated oven to 350. Bake muffins for 10 minutes or until golden on the edges. bake loaf for 40 minutes or until golden brown and stick comes out clean in middle.

Nutritional Info:
Servings Per Recipe: 22
Amount Per Serving:
Calories: 91.6
Total Fat: 1.2 g
Cholesterol: 0.1 mg
Sodium: 16.1 mg
Total Carbs: 17.5 g
Dietary Fiber: 1.7 g
Protein: 3.1 g

Blueberry Muffins without guilt!!

I decided I wanted blueberry muffins for breakfast, so I looked up recipes and found one similar to what I wanted to make, and adapted it. So, here's the result. I used the mini muffins because I like thinking I'm getting more for my buck...lol. Enjoy!!

1 Cup old fashion rolled oats (not instant)
1 Cup skim milk
1 Cup whole wheat flour
1/4 Cup brown sugar
1/2 Cup unsweetened applesauce
2 egg whites
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
4 tsp splenda / stevia substitute
1 Cup frozen blueberries

oak the oats in the milk for about an hour - ( I did for the amount of time it took to mix the dry ingredients). Heat oven to 400 degrees, Spray muffin pan with cooking spray. Combine the oat mixture with the applesauce and egg whites, mix until combined. In separate bowl, mix dry ingredients. Add wet ingredients to dry and mix just until combined. Add blueberries. Bake for 17-20 minutes -- only 10 min for the mini's. Remove from pan and let cool.

Servings Per Recipe: 12 (a serving is 3 mini muffins)
Amount Per Serving:
Calories: 95.6
Total Fat: 0.7 g
Cholesterol: 0.4 mg
Sodium: 180.9 mg
Total Carbs: 19.9 g
Dietary Fiber: 2.4 g
Protein: 3.7 g

Yummm...Chicken and Rice casserole

Okay...I know I haven't been posting very much, but I also haven't been cooking much that's new. Or exciting. Or frugal. sigh. I've been just trying to meet my goals each day, and some day's (let's say SATURDAY) meant drinking a butt load of protein drink to counter act the carbs for the day. sigh. So, Sunday I decided to combine my two favorite recipes into one, and it turned out amazing. My kids loved it, even one that doesn't really liked baked chicken! So, give it a try...


Family Chicken Rice Bake

Brown Rice, medium grain, 6 cups
swanson low sodium 100% fat free chicken broth, 2 cans
western family cream of chicken soup, 2 cans
Healthy Request Cream of Mushroom Soup, 2 cans
Mushrooms, fresh, 2 cup, pieces or slices
fat free cottage cheese kroger, 1 container
Kroger Fat Free Sour Cream, 1 container
Chicken Breast, no skin, 10 breasts,
extra sharp cheddar cheese, 10 oz
minced onion 2 T
Mrs. Dash to season

Reheat oven to 350. Spray two large casserole dishes with spray. Divide rice between the two pans (3 cups each). Place cottage cheese divided between the two, and the mushrooms. Place chicken on rice. Mix all the fluid ingredients together and divide between the two pans, pouring over the chicken (make sure with the water that it totals 12 cups of fluid). Sprinkle minced onion onto the pans. Place in oven in the center, bake for 60 minutes. Check to see if rice is cooked...I cooked another 5 minutes and then sprinkled the cheese on top, cooking another 5 minutes and then turning off the oven and then let sit for about 10 minutes. Serves 10 -- although I cut the breasts in half and we had seconds, so really, 20.


Nutritional Info

servings Per Recipe: 20
Amount Per Serving
Calories: 337.9
Total Fat: 9.0 g
Cholesterol: 88.4 mg
Sodium: 785.0 mg
Total Carbs: 23.5 g
Dietary Fiber: 2.0 g
Protein: 37.9 g