Monday, December 20, 2010
Monday, October 11, 2010
Now to a recipe :-) I am making apple crisp tonight! I am just taking a regular simple recipe for apple crisp and just replacing the brown sugar for the Splenda brown sugar blend. I can't tell you points because I really don't keep up with points anymore... I just know removing the sugar for the Splenda brings the calories way down so I can enjoy a dessert and not feel guilty!
Here's the recipe! Enjoy!
- 8 cups apples, peeled and sliced (a variety of sweet and tart is nice)
- 2 tbsp lemon juice
- 1/4 cup brown sugar (I used 1/4 cup Splenda blend brown sugar)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup oatmeal, old-fashioned type
- 1/2 cup granola (gives a little crunch; but you can use another 1/2 cup oatmeal if you don't have granola...I used all oatmeal)
- 1/2 cup brown sugar (I used 1/2 cup Splenda brown sugar blend)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup flour
- 6 tbsp cold butter, chopped
You can either do this in crock pot or oven:
Toss apples with lemon juice. Then combine all dry ingredients of apple mixture and toss with apples and then place in baking dish. Then combine dry ingredients for topping and then cut butter into topping mixture. Sprinkle topping over apple mixture. Then sprinkle chopped butter on top. Bake in a 400 degree oven for 30 to 45 minutes.
For crock pot:
Lightly oil sides of crock pot to prevent sticking (or use one of those wonderful liners!)
Toss apples with lemon juice.
Combine dry ingredients in apple mixture and then add to apples. Place apple mixture in slow cooker.
Combine dry ingredients for topping and then cut butter into topping mixture. Sprinkle topping over apples in slow cooker.
Cover dish and cook on low setting 4 to 6 hours.
Wednesday, March 3, 2010
(sorry – I forgot to get a picture)
I have been saying that I was going to try this Hungry Girl recipe for quite some time now…and just keep forgetting about it. Well I finally tried it this week and LOVED it!! I can’t believe it took me so long to try it because it is so incredibly easy! It will probably be a new family favorite around our house!
Each serving is only 175 calories, 1.5 grams of fat and 2 grams of fiber – which calculates to be 3 ww points!! Serve it up with some steamed green beans and my garlic toast recipe for a nice low point meal!
Here’s the recipe:
1 lb. raw boneless skinless lean chicken breast tenders
Half a 28-oz. can (about 1 1/2 cups) crushed tomatoes with basil
1 1/2 cups thinly sliced onions
Preheat oven to 350 degrees. While you wait for the oven to preheat, cook onions over high heat in a pan sprayed with nonstick spray, just until they begin to brown (about 3 minutes). Pour half of the tomatoes (1/4th of the can) into a medium baking pan. Lay chicken in the pan, and then top with onions. Pour the rest of the tomatoes (another quarter of the can) evenly over the chicken and onions. Bake in the oven for about 30 minutes (until chicken is cooked through). Allow chicken to cool and sauce to thicken slightly before serving. Tada!
MAKES 4 SERVINGS
Well – I tried another Hungry Girl recipe tonight and fell in love with it, as usual!! This was for a pulled chicken bbq that is very very tasty!!! It is done in the crock pot and is super easy! And the best part is the nutritionals – each 1/2 cup serving is only 149 calories and 1 gram of fat. That comes out to only 3 WW points! YUMMY!! Serve it on those yummy Orowheat sandwich thins for a low point bbq sandwich!!
Here’s the recipe:
1 1/2 lb. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste
Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.
Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.
Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.
If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!
MAKES 7 SERVINGS
There is a God and he does love me!! HA!! I found a low calorie, low point brownie recipe that is very very good!! Of course – it came from that Light & Delish magazine that I have been talking so much about!! NOTE - even though it has coffee in the ingredients, non-coffee lovers will love it as well. It does not have a coffee taste. As you will notice in the instructions they dissolve the instant coffee in the vanilla. I think this is the secret to the very rich flavor!. And are you ready for the nutritional information…make sure you are sitting down for this…per serving these little delights are 95 calories, 3 grams fat and 1 gram fiber!! That is 2 ww points people!!! WOW!
Here’s the recipe – it actually comes from Good Housekeeping
- 1 teaspoon instant coffee powder or granules
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1/4 cup trans-fat free vegetable oil spread (60% to 70% oil)
- 3 large egg whites
- Preheat oven to 350 degrees F. Grease 8" by 8" metal baking pan. In cup, dissolve coffee in vanilla extract.
- On waxed paper, combine flour, cocoa, baking powder, and salt.
- In medium bowl, whisk sugar, vegetable oil spread, egg whites, and coffee mixture until well mixed; then blend in flour mixture. Spread in prepared pan.
- Bake 22 to 24 minutes or until toothpick inserted in brownies 2 inches from edge comes out almost clean. Cool in pan on wire rack, about 2 hours.
- When cool, cut brownies into 4 strips, then cut each strip crosswise into 4 squares. If brownies are difficult to cut, dip knife in hot water; wipe dry, and cut. Repeat dipping and drying as necessary.
I am still loving my Light & Delish magazine and made a homemade pizza last night!! One slice of this homemade pizza is approximately 180 calories, 4.25 grams of fat and 1.9 grams of fiber (that 3.5 ww points people!!!) The whole family loved this pizza! We will definitely be making it again! In fact they dough recipe makes enough dough for 2 crusts so I will be making it again real soon so that I can use my other crust.
The recipe for the dough is actually from Country Living! Below I have the recipe I made with all the toppings I used (which is what is calculated in the nutritional information above).
- 1 teaspoon(s) active dry yeast
- 3/4 teaspoon(s) sugar
- 1 1/4 cup(s) flour
- 1/4 cup(s) whole wheat flour
- 3/4 teaspoon(s) sea salt
- 1 tablespoon(s) olive oil
- 1/2 cup pizza sauce
- cornmeal for dusting
- garlic salt (optional)
- approx 25 turkey pepperonis
- approx 25 slices of mushroom
- 1/2 cup chopped or sliced olives
- 1 cup fat free mozzerella cheese
- 1/2 cup fat free cheddar cheese
- Stir the yeast, sugar, and 2/3 cup warm (110 degrees F) water together and set aside for 5 minutes.
- Pulse flour(s) and salt together in a food processor. Stream in the yeast mixture and oil through the feed tube while continuing to pulse until a shaggy dough is formed.
- Transfer dough to a floured surface and knead for 5 minutes until dough is elastic. Place the dough in a large, oiled bowl. Cover with a dampened towel. Let rise in a warm, draft-free area until doubled in volume, about 1 hour.
- Punch the dough down to deflate, cover, and let rise for 30 minutes more.
- Divide dough in half. (each 1/2 will make a crust for a 12” pizza. If you are only using one then put the other half in the fridge to make another pizza later.Place dough on floured surface. Punch down with knuckles. Flour dough, hands, and rolling pin. Roll dough in long, even strokes and roll out to about a 12” circle.
- Spray a pizza pan with cooking spray and dust with cornmeal and garlic salt (optional). Transfer your dough to the pizza plate.
- Assemble your toppings on the pizza dough.
- Bake in a 500 degree oven for 15 minutes, until dough is crispy.
Monday, February 22, 2010
We made these little delights a couple of weeks during our Valentine’s week!! This is another Hungry Girl recipe that produced ultra moist cupcakes and with the jelly in the center you don’t even miss the frosting! One cupcake is only 92 calories and 1.75 grams of fat (that’s 2 ww points people!!!) (I added the candy hearts for valentine’s…they are not included in the recipe or in the nutritional values)
Here’s the recipe:
2 cups moist style yellow cake mix (1/2 of an 18.25 oz box)
1/3 cup no sugar added applesauce
1/4 cup sugar free strawberry preserves (or any kind of jelly you like!)
1/2 tsp baking powder
Preheat oven to 350
Mix cake mix and baking powder add in applesauce and 1 cup water then stir until blended
spray 12 ct muffin pan evenly distribute cake mix. Bake for 20-22 min until a toothpick comes out clean
Meanwhile place preserves in the bottom corner of a large plastic bag, snip corner then it will be ready to pipe into the cupcakes.
Remove cupcakes use a knife to cut aa small hole right in the middle of each cupcake. Use the baggie to squeeze the preserves evenly into the holes. allow to cool and enjoy!