Apple Crisp

I know I know...it has been WAY TOO LONG since I have posted on here and I am so sorry!!  Life has been busy busy!  I am proud to announce though that I have continued to keep off the 50 lbs that I lost!  I think the key to maintaining this weight has been the fact that I never saw it like I was on a diet!  I seriously made a lifestyle change and I have stuck to the lifestyle change!  I have gotten a bit more laxed since I lost the weight and got to a "happy weight" but I keep good tabs on it and if I see a few pounds coming on then I get serious and get it quickly back down!  This has been the best thing I have done for myself ever!

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!

Apple Mixture:
- 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

Topping:
- 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:

For 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.

Enjoy!!!

Blissful Brownies

 

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

Ingredients

• 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

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Directions

1. Preheat oven to 350 degrees F. Grease  8" by 8" metal baking pan. In cup, dissolve coffee in vanilla extract.
2. On waxed paper, combine flour, cocoa, baking powder, and salt.
3. 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.
4. 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.
5. 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.

Creme Brulee

Are you a lover of creme brulee but not a lover of the fat and calories that usually accompany it?  Then here is a solution for you!  This creme brulee is only 104 calories and 0.5 grams of fat per serving (2 ww points) but you could never tell by the taste!! 

I topped it with a couple of slices of strawberries and a drizzle of light chocolate syrup!  It was sooooo good!!

Ingredients:
1/3 cup fat-free liquid egg substitute (like Original Egg Beaters)
1/2 cup fat-free evaporated milk
1/2 cup fat-free half & half
3 tbsp. plus 1 tsp. brown sugar (not packed)
1 1/2 tsp. Coffee-mate Sugar Free French Vanilla powdered creamer
1 1/4 tsp. vanilla extract
4 tsp. granulated white sugar
Directions:
Preheat oven to 325 degrees. In a medium pot, combine milk, half & half, and brown sugar. Bring to medium heat on the stove. Stir and cook until the sugar has dissolved and mixture is hot. Stir in the powdered creamer, blending well. Remove from heat.
In a large bowl, mix the egg substitute and vanilla extract together. Gradually whisk in the hot milk mixture. Set four 4-ounce baking ramekins or custard cups in a deep baking dish. Evenly distribute the custard mixture into the cups.
Carefully pour hot water into the baking dish, around the cups, being careful not to splash any water into the custard (or on yourself!). The water should come about halfway up the outsides of the custard cups. Carefully transfer pan to the oven, and bake for about 28 minutes, until custards are set.
Remove from the oven, allow to cool, and then refrigerate custard cups until completely chilled. Once ready to serve, top each custard cup with 1 tsp. white sugar. Using a hand-held butane kitchen torch, caramelize the sugar (in other words, blast with fire 'til browned). Enjoy!

MAKES 4 SERVINGS

Quick Chocolate Cake

This recipe comes straight from Hungry Girl!  I am sorry I didn’t get a picture – I forgot.  But it was DELICIOUS!!  It will really satisfy the sweet tooth and the chocolate craving – WITHOUT YOU FEELING GUILTY about it!!!  Wow!  This cake is only 123 calories, 1 gram of fat and .75 grams of fiber (that’s only 2 ww points!!!)
Here is the recipe!  ENJOY!!
Mini Microwave Triple Chocolate Cake
PER SERVING (entire recipe): 123 calories, 1g fat, 201mg sodium, 28g carbs, 0.75g fiber, 12g sugars, 2g protein -- POINTS® value 2*
Ingredients:2 tbsp. Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
2 tbsp. Cool Whip Free, thawed
1 tbsp. fat-free vanilla yogurt
1 tbsp. Hershey's Lite chocolate syrup, divided

Directions: Stir together the whipped topping and half of the syrup, and then place mixture in the freezer to firm up while you prep the rest of your dessert. Next, in a very small microwave-safe dish (like a ramekin), combine cake mix and yogurt. (Don't worry if it seems like a small amount. Your cake will puff up -- we promise!) Stir until smooth and blended. Microwave for 1 minute, and then allow to cool for 5 minutes. Once cake has cooled, remove chocolate topping from freezer, and spoon it over your cake. Finally, drizzle the remaining chocolate syrup on top. Enjoy!
MAKES 1 SERVING

Peppermint Brown Sugar Meringues

I was checking in on the blogs that I follow this morning and I came across a post on No Ordinary Moments (one of my favorite blogs written by a homeschooling mother).  The post was about peppermint meringues that she made.  They looked SOOO GOOD!! 

I immediately wondered if there was a way to make these “diet friendly”.  So I went over to another favorite website, Hungry Girl, and looked up a recipe for meringues.  She had a recipe for brown sugar meringues!

So I decided HEY why not combine the two recipes – and that is what I did.  So below is my recipe for peppermint brown sugar meringues.  And if I did my calculations right each cookie is about 45 calories and 1 gram of fat (that’s 1 WW point people!!!)  They are super super yummy!!  Such a fun little holiday treat!!

Ingredients

• 4 large egg whites
• pinch of salt
• 1/2 tsp peppermint extract
• 1 cup brown sugar
• 6 oz mini chocolate chips

Directions

1. Preheat oven to 300 degrees. Line two cookie sheets with waxed or parchment paper.
2. With an electric mixer beat the egg whites, salt and peppermint extract on high speed until soft peaks form.
3. Continue mixing on high speed while adding 1/2 cup of the sugar.  Add the remaining sugar 1 tbsp at a time.  Beat for another 1-2 minutes, until the mixture is stiff and shiny.  Fold in chocolate chips.
4. Drop by the spoonful onto the cookie sheets.  Flatten each cookie slightly with the back of a spoon.  Bake until golden brown, about 30 minutes.  Makes about 36 cookies – 1 ww point per cookie!!

Pumpkin Spice Cheesecake

This no-bake cheesecake was very good!  In fact I am making this dessert again tomorrow for Thanksgiving with my family.  It is very easy to make and it is very good!  Now it is not as point friendly as the pumpkin pie but at less than 250 calories per slice  (about 5 WW points) it is still better than any “non-diet” cheesecake recipe :-).   And you have to be able to splurge a little bit every now and then…right?  (of course if you are really wanting to be good you could use the fat free cream cheese instead of the 1/3 less fat cream cheese!)

Ingredients:

• 8 oz 1/3 less fat Philadelphia Cream Cheese
• 1/2 cup pureed pumpkin (I used fresh but you can use canned)
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 cup brown sugar, unpacked
• 8 oz fat free cool whip topping (you can get sugar free as well if you desire)
• 9 inch reduced fat Graham Cracker Crust

Directions

In a large bowl using an electric mixer, whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm.  Cut into 8 slices and serve!

Pumpkin Pie

Get Ready!  Over the next few days you will see quite a few recipes show up!!  We had a wonderful Thanksgiving yesterday.  We kept it healthy and I think everyone enjoyed it!  We are headed to my parents today and we will do another healthy meal tomorrow!  I love being able to enjoy this holiday without having to worry about extra pounds being gained!

This pumpkin pie recipe is SOOO GOOD!!  OMG!  You would never know that it is only about 113 calories per slice (1 WW point!!!)  This is once again another recipe from hungry-girl.com!  YUM! YUM!  The only change I made in the recipe was I used fresh pumpkin that my brother-in-law roasted instead of using canned pumpkin…but canned pumpkin would work great too!

Ingredients:

For Crust

• 2 cups Fiber One bran cereal (original)
• 1/4 cup light whipped butter or light buttery spread
• 3 tbsp. Splenda No Calorie Sweetener (granulated)
• 1 tsp. cinnamon

For Filling

• One 15-oz. can pure pumpkin (NOT pumpkin pie filling!)
• One 12-oz. can evaporated fat-free milk
• 1/2 cup fat-free liquid egg substitute
• 3/4 cup Splenda No Calorie Sweetener (granulated)
• 1/4 cup sugar-free pancake syrup
• 1 tbsp. pumpkin pie spice
• 1/2 tsp. cinnamon
• 1/8 tsp. salt

Directions:

1. Preheat oven to 350 degrees.
2. In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave until just melted, and set aside. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency.
3. In a medium mixing bowl, combine butter mixture and crumbs with remaining ingredients for crust. Stir until mixed well.
4. Spray an oven-safe 9-inch pie dish lightly with nonstick spray. Evenly distribute crust mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside.
5. In a large mixing bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. The filling may be taller than the crust -- trust us, this is okay!
6. Bake pie in the oven for 45 minutes. Allow pie to cool slightly. Refrigerate for several hours (overnight is best). Keep refrigerated until ready to serve.
7. Cut into 8 slices and, if you like, top with Reddi-wip or Cool Whip before serving!

FUDGE!!

The holiday baking has begun!!!  I am assisting in the dinner for my husband’s family on Thursday and I am doing the entire meal for my family at my parents house on Saturday!

Today I started baking goodies.  I found recipes for peanut butter fudge and rocky road fudge on the hungry-girl website!  At first I hesitated when I saw the ingredients but decided to give it a try and I am so glad I did!!  This is very good fudge!!  And you can eat it and not feel guilty about it!!   The servings are small but they are only 1 point each and TEUST ME they are so incredibly rich you are going to only want one serving!!

I am planning on taking these to my parents for our weekend Thanksgiving celebration.  We are going to enjoy these with our peppermint mochas and caramel hot cocoas on Friday night!!  YUMMY!!  (both drinks are from the hungry-girl website as well – if you click on the peppermint mocha link it will take you to my posting about that recipe…I should have up a post about the caramel hot cocoa by early next week!)

Here are the recipes (once again these are straight from the hungry-gril website!)

Rocky Road Fudge

Ingredients:

• 1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)
• 2 cups canned pure pumpkin
• 2 cups mini marshmallows
• 1/4 cup slivered almonds, lightly crushed
• 2 tbsp. Hershey's Lite chocolate syrup

Directions:

1. Preheat oven to 350 degrees.
2. Combine brownie mix, pumpkin, and chocolate syrup in a large bowl, and stir until completely mixed and smooth. (Batter will be thick!) Spray a mid-sized baking pan (8" X 8" works best) with nonstick spray and pour in the mixture. Smooth the top of the batter with a spatula.
3. Bake in the oven for 25 minutes. Remove pan from the oven, and evenly distribute mini marshmallows across the top of the batter. Sprinkle almonds over the marshmallows. Using a spatula, press down on the marshmallow-nut layer to help it adhere to the batter.
4. Return pan to the oven, and bake for 10 additional minutes. Remove pan from the oven, and let cool slightly. Refrigerate, uncovered, for several hours, until completely chilled. (Important! Do not cover pan while initially chilling it in the fridge.) Cut into 36 squares and serve!  MAKES 36 SERVINGS

 

Peanut Butter Fudge

(note:  I could not find the peanut butter stated in the recipe so I used reduced fat peanut butter)

Ingredients:

• 2 cups canned pure pumpkin
• 1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)
• 2 tbsp. low fat peanut butter, room temperature

Directions:

1. Preheat oven to 350 degrees. 
2. Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else).
3. Spray a small baking pan (8" X 8" work best - no larger!) with nonstick cooking spray and pour in the mixture. 
4. Spoon 2 tbsp. of Better ‘n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around.
5. Cook for approximately 35 minutes.  The batter will remain very thick and fudgy, and it should look undercooked.  Remove from oven. 
6. Cover with aluminum foil and let cool in fridge for a couple of hours.  Cut into 36 squares and serve.

Santa Fe Chicken and Chocolate Chimichangas

You really can’t get any easier than a crock pot meal and this one was a definite winner!!  Since it is so easy to prepare I was able to take the time to prepare a YUMMY new dessert!!!!

Santa Fe Chicken

• 1 1/2 lbs chicken breast
• (2) 10 oz cans rotel diced tomatoes with mild green chilies
• 15 oz can black beans
• 1 1/2 cups frozen corn
• 14.4 oz can fat free chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
• salt to taste
• 8 servings cooked rice

Directions:

1. Combine chicken broth, beans, corn, tomatoes, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.
2. Cook on low for 10 hours or on high for 6 hours.
3. About 30 minutes or so before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning.
4. Serve over rice.  Serves 8.  7 points per serving!

Chocolate Mousse Crepes, aka Chocolate Chimichangas

(sorry – my picture didn’t turn out…didn’t realize until way after that one of the boys had messed with the settings on my camera and that is why I couldn’t get the picture to turn out right!!)

This dessert was AWESOME!! I got this recipe off of  the Hungry Girl website! (great website by the way!  You have to try it out! )  Her recipe called for ready to use 9 inch crepes or any 50-calorie dessert crepes.  I didn’t have any ready made crepes so I made my own.

I changed the name to Chocolate Chimichangas because they look like little chimichangas.  Plus, changing the name made them go well with my Mexican supper :-)

• 8 crepes (click here for recipe) or any 9 inch 50 calorie ready to use crepes
• 4 Jell-O Sugar Free Reduced Calorie Pudding Snack;  Chocolate Vanilla
• 2 cups Cool Whip Free

Directions:

1. Fold Cool Whip into pudding and stir until blended.  Into the center of each crepe , spoon 1/8 of pudding mixture.  Fold crepes envelope-style, ensuring that there is nowhere for mixture to seep out.  Place crepes in freezer for at least 1 hour.  (note: I did this the day before)
2. Spray a skillet with nonstick spray and set on medium heat.  Beginning with the thinner crepe side down, heat for 1 minute.  Carefully turn crepe and heat for an additional minute or two.  Crepes will be slightly browned ‘n toasty on outside but cool ‘n creamy on the inside!  Makes 8 Servings.  Each crepe is about 110 calories making it only 2 points!!!  (the Hungry Girl recipes said for you to half each crepe therefore giving you a 1 point serving…but I figured, hey what’s 1 more point!!)

Broccoli and Cheese Quiche

I am a LOVER of quiche, but my husband isn’t so much!  But, he is at a dinner meeting tonight!  :-)  Lucky for me!!  I found a new quiche recipe to try!!  I was originally going to do a spinach quiche (my favorite) but realized I had no spinach :-( but I found this one!  I made some adjustments (the recipe below has my adjustments!)  It was AMAZING!!!  The boys ate it up as well!

And the crust was probably one of the best crusts I have had!!  It is the basic pie crust from my weight watchers cookbook and it can be used for practically any pie.  It is so easy to prepare…from now on no more store bought pie crusts for me!!

For Crust:

• 1 cup all-purpose flour
• 2 tsp sugar
• 1/8 tsp salt
• 2 tbsp cold unsalted butter, diced
• 2 tbsp cold vegetable shortening
• 1 tsp cider vinegar
• 3-3 1/2 tbsp ice water

For quiche filling:

• 2 tsp olive oil
• 1/2 cup red onions, chopped
• 3/4 cup low fat cottage cheese
• 1 cups low-fat shredded cheddar cheese
• 1/4 cup plus 1 Tbsp grated Parmesan cheese
• 1/2 cup original egg beaters 
• 1 Tbsp Dijon mustard
• 1 tsp dried oregano
• 1/2 tsp table salt, or more to taste
• 1/4 tsp black pepper, freshly ground, or more to taste
• 10 oz frozen chopped broccoli, thawed and well-drained

To make Crust:

1. In a large bowl, combine the flour, sugar, and salt.  With a pastry blender or two knives cut the butter and shortening into the flour mixture until the mixture resembles course crumbs.  Stir in the vinegar and then the water, 1 tablespoon at a time, until the dough begins to form.  Press the dough together and shape into a disk.  Wrap with plastic wrap and refrigerate at least 1 hour.
2. On a floured surface roll out the dough to a 12-13 inch circle; fit into a 9 inch pie pan, pressing to fit and crimping the edges to form a rim.  Freeze 20 minutes.  Prick the bottom with a fork.

While crust is in the freezer prepare the filling.

1. Preheat oven to 375ºF.
2. Heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add cottage cheese, 1/4 cup of the parmesan cheese, cheddar cheese, egg beaters, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.
3. Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving, 5 points per serving!!

And since I was sooo good on my points today when Daniel comes home tonight, after the kids go to bed we get to enjoy a dessert! 

This ice cream is has 120 calories, 5 grams of fat, and 2 grams of fiber in every 1/2 cup serving.  That means it is only 2 points per serving!!!  You can enjoy your ice cream without ruining your diet!!  So go ahead!  Go treat yourself!!