Yum! If you're looking for something a little different, try this combination. I was at Sam's Club the other day and discovered they had chicken sausages that are kind of like those you find in the grocery stores with apples and stuff?? anyway, they had two kinds that were interesting to me. Chicken, Spinach and Asiago cheese, and chicken with Mozzarella and basil. I was intrigued because they actually were low in fat, (only 5 grams per sausage) high in protein (like 17 grams) and low calorie, (120) all the things I look for in a good protein.
We tried the chicken and mozzarella ones first, with the Ronzoni Garden Delights fettuccini, mushrooms, sweet onion and parmesan. They were okay, but nothing to write home about. So then yesterday for lunch I made up some sweet potatoes, red potoates, carrots and sweet onions roasted and added one of the chicken spinach sausages. It was sooo good! The chicken spinach is definitely one you'll want to try. So, here's kind of the recipe for you:
Chicken Spinach Sausage with Roasted Veggies (serves 1 or 2 small portions)
2 small red potatoes, scrubbed and cut into large bite size
1 small sweet potato, peeled and cut into bite sizes
1/4 of large sweet onion, chopped into large pieces
1 medium carrot, peeled and cut on diagonal into medium slices
1 Chicken sausage
Preheat oven to 400. Spray a small 8 x 8 cake pan or roasting dish. put all the veggies in it and spray them, then sprinkle with favorite seasoning or Italian seasoning. I use Mrs. Dash Tomato Basil. Put them in the oven for about 10 minutes, take it out and turn them all over, spray again, and put back for another 10 minutes. Test to make sure they are cooked through.
While they are roasting, in a small fry pan, put a small layer of water and the sausage. Cover and simmer 5 minutes, turn over and simmer another 5. Removed from heat and slice into thick diagonal slices. When veggies are finished, add sausage to veggies and toss. Serve warm!
total calories is less than 400, fat about 6 and carbs less than 60.
Friday, March 4, 2011
Friday, February 25, 2011
Valentines Cake
I forgot to post this when my daughter made her cake, but I came across the photo today, so I decided to post it anyway - better late than never, right? lol
Anyway - since Valentines was on a Monday, she decided she wanted to make the desert. I have a recipe for ice cream cake, using a cake mix but making it low fat and then putting sliced ice cream between the layers. She wanted to make it heart shaped, so we used my heart shape pans. It turned out pretty good, which is why I wanted to post the photo. It wasn't chocolate (because it gives my hubby a headache, so we avoid it when he's going to eat), but it was still yummy. You could probably do the same with any flavor cake - I've made it with chocolate.
Anyway, enjoy!
Anyway, enjoy!
- Cake
- 1 Betty Crocker Lemon Cake mix
- 1 container Kroger plain FF greek yogurt
4 Egg whites
- 1 1/2 Cups Water
- no sugar added low fat ice cream vanilla , 8 serving
- Frosting
- 4 C Powdered Sugar
- 2 T Light Butter
- 1/4 - 1/2 C skim milk
mix all dry ingredients, then add eggs and yogurt. Mix, adding water as needed till thicker than usual cake mix. Pour into two round pans, one bundt pan or 9x13 pan, sprayed with pan spray. Bake at 350 for 25 min if the two pans, alter according to size of pan. remove from oven and let cool.
Slice in half length wise, and then slice ice cream in 1/4" slices and lay in middle. Put other half of cake back on top. We actually cut both halves of a heart shaped cake in half and had four layers. Freeze.
Make frosting with the powdered sugar, butter and milk. add powdered sugar to the butter and milk a little at a time so that you don't have to much frosting. This one I used the True Lemon stuff to give it a real lemon flavor. Some yellow food coloring, and we were set.
makes about 24 servings.
Thursday, February 24, 2011
Something different...
Okay - if you like Cream of Wheat, you're a friend of mine. Honestly. I love Cream of Wheat or Farina, or whatever it is you call it. And the thing is...the more lumps in it, the better. My hubby thinks I'm crazy. He tells me how his mother perfected the art of pouring it in while stirring so as to make no lumps at all. What fun is that?? Not that I like great big gobs of lumps, I just like a couple here and there. Gives me more to chomp on.
Anyway...lol I tried making some the other day with milk to add protein. I had some fat free half and half left that I needed to use up, so I used it in place of some of the milk. Wow....you would never believe the difference!! It was soooo creamy. YUM. and, I'm ashamed to admit to my dieting world friends...but it's good with butter in it too. That's from my mission days and a companion that introduced me to that little bit of yum. I put just a bit in, probably half a teaspoon, but you can still taste it. So, then, I added cinnamon. It was getting better and better all the time. Add a little of splenda blend brown sugar blend (and I do mean a LITTLE) and it's heavenly.
I made it again this morning for breakfast, and had just a little left over in the pan when I came home from work. Hmmm...so I warmed it up in the microwave, added the smallest tich of butter and about a tablespoon of semi sweet chocolate chips. Oh man! Who would have thought a chocolaty treat was a breakfast food??? So, if your craving something chocolate and have some Cream of Wheat or a generic stand in around, give it a whirl. You'll love it... ;)
Anyway...lol I tried making some the other day with milk to add protein. I had some fat free half and half left that I needed to use up, so I used it in place of some of the milk. Wow....you would never believe the difference!! It was soooo creamy. YUM. and, I'm ashamed to admit to my dieting world friends...but it's good with butter in it too. That's from my mission days and a companion that introduced me to that little bit of yum. I put just a bit in, probably half a teaspoon, but you can still taste it. So, then, I added cinnamon. It was getting better and better all the time. Add a little of splenda blend brown sugar blend (and I do mean a LITTLE) and it's heavenly.
I made it again this morning for breakfast, and had just a little left over in the pan when I came home from work. Hmmm...so I warmed it up in the microwave, added the smallest tich of butter and about a tablespoon of semi sweet chocolate chips. Oh man! Who would have thought a chocolaty treat was a breakfast food??? So, if your craving something chocolate and have some Cream of Wheat or a generic stand in around, give it a whirl. You'll love it... ;)
Friday, February 11, 2011
And they call it mock potato soup why???
Okay...so I thought I'd try this recipe that claims to taste just like potato soup, but it's made with cauliflower. I'm sure you've heard of it - it was a first for me. I figured we had two huge heads of cauliflower, it was a good time to try the recipe.
Well...as my hubby claims, I couldn't just make the recipe, I had to alter a few things. But honestly, it shouldn't have made a difference! I added some celery, didn't use all the oil and used FF canned milk instead of the 1%. Wouldn't that just make it better?? I wanted soooo badly to add garlic to it, but I refrained. sigh. It was kind of bland, and tasted like cauliflower to me. I mean, it was good, everyone liked it -- but it was no potato soup.
What do you think?
2 large heads of cauliflower
2 pkg bacon
5 cans ff low sodium chicken broth
1 large sweet onion, chopped
1/2 C chopped celery hearts (the leafy part)
Mrs. Dash tomato basil
1 can ff evaporated milk
1/2 C FF half n half
You steam the cauliflower until tender, then you broil it till it's golden. (You spray it and sprinkle spices on it first) You cook up the bacon and drain it, then crumble it. You chop the onion and saute it in a large soup pot with the celery and a can of the broth. When the cauliflower is golden, you add it to the pot with the rest of the broth. After it's simmered for about 10 minutes, scoop out half of it into a blender and blend till smooth. Dump it back into the pot and add the milk and cream and bacon. Serve with sharp cheddar cheese. The recipe suggested putting the cheese in the soup, but I like to control how much cheese is used, so we sprinkled it on top. We also used parmesan cheese. It makes about 14 servings.
Well...as my hubby claims, I couldn't just make the recipe, I had to alter a few things. But honestly, it shouldn't have made a difference! I added some celery, didn't use all the oil and used FF canned milk instead of the 1%. Wouldn't that just make it better?? I wanted soooo badly to add garlic to it, but I refrained. sigh. It was kind of bland, and tasted like cauliflower to me. I mean, it was good, everyone liked it -- but it was no potato soup.
What do you think?
2 large heads of cauliflower
2 pkg bacon
5 cans ff low sodium chicken broth
1 large sweet onion, chopped
1/2 C chopped celery hearts (the leafy part)
Mrs. Dash tomato basil
1 can ff evaporated milk
1/2 C FF half n half
You steam the cauliflower until tender, then you broil it till it's golden. (You spray it and sprinkle spices on it first) You cook up the bacon and drain it, then crumble it. You chop the onion and saute it in a large soup pot with the celery and a can of the broth. When the cauliflower is golden, you add it to the pot with the rest of the broth. After it's simmered for about 10 minutes, scoop out half of it into a blender and blend till smooth. Dump it back into the pot and add the milk and cream and bacon. Serve with sharp cheddar cheese. The recipe suggested putting the cheese in the soup, but I like to control how much cheese is used, so we sprinkled it on top. We also used parmesan cheese. It makes about 14 servings.
Monday, February 7, 2011
Chocolate Cake Cookies
Anyway, be sure to use cold water when you make it, it takes like 1 minute that way. I've been trying to find a picture of the can so you can recognize it when you look on the shelves for it. You need to look in the food preparedness aisle, it won't be in the regular baking stuff.
Anyway - the cookies.
- 1 Betty Crocker, Super Moist Triple Chocolate Fudge cake mix
1 can western family black beans low sodium, pureed
western family egg substitute, 0.75 cup
mix all ingredients together in a mixing bowl, blend for 2 minutes. Preheat oven to 350. Spray cookie sheet with pan spray. With small ice cream scoop, place cookies on cookie sheet. Bake for 10 minutes.
Number of Servings: 92
Number of Servings: 92
- Calories: 26.3
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 69.0 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 0.4 g
- Protein: 0.7 g
Okay - back to spiff e whip ... There is a frosting recipe on the can that I made for my son's bday cupcakes. I had loads of frosting left over, so I used it to make sort of a moon pie with these cookies. It was really yummy! so try it out...you'll love it!
Thursday, October 21, 2010
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
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
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
Wednesday, October 13, 2010
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!!
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:
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
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