Tuesday, December 29, 2009

New Year's treats!

Ok, here are a few ideas for some New Years treats! The first one I got the idea for because I just watched Julie and Julia. I really like that movie, but that's not the point. She made these and they looked so good that I made them right away. And if you are wondering Bruschetta is soooo good! Rex and I ate them all!! The next is a super delicious fudge recipe. It always comes out creamy and sweet!! Have a great new year!

Bruschetta recipe

1 french bread baguette
2-3 medium/large tomatoes
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
salt and pepper
grated mozzarella cheese

1. So easy! Line a cookie sheet with foil. Slice your bread at an angle and place on cookie sheet. Drizzle each piece of bread with a bit of olive oil.
2. Cut your tomatoes into small pieces and toss with seasonings. Give it a taste and add more if you like. Spoon a bit of the tomato mixture on top of each piece of bread. Top with a little cheese and bake at 400 for 15 minutes. DONE!!

Creamy fudge

2 tablespoons butter
2/3 cup fat free evaporated milk
1 1/2 cups sugar
1/4 teaspoon salt
2 cups mini marshmallows
1 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1 teaspoon vanilla

1. Line a 8x8 pan with foil and lightly spray with nonstick spray.
2. Mix fist four ingredients together in a saucepan and bring to boil over medium heat. Boil for 4 minutes.
3. Stir in marshmallows and chocolate chips. Stir until combined. Remove from heat and stir in vanilla. Pour into pan and let cool. When cooled, turn over onto cutting board and cut into squares. DONE!

* To keep fudge fresh and creamy, keep in a Tupperware container. Layers fudge then wax paper then fudge and so on to keep candy from sticking! Enjoy!

Wednesday, December 23, 2009

Chocolate Covered Ritz

Sorry we have been out of town but I am back to give a few more Holiday treats beore the new year! Ok, so simple, so good, so fast!! Perfect for giving to neighbors and friends. These are really fun to decorate too!! No baking required and so yummy to eat! Enjoy!


box of Ritz crackers
chocolate and white chocolate melting chocolate
peanut butter

1. Melt and stir chocolate in the microwave in 30 second intervals until smooth. Put about a 1/2 teaspoon peanut butter in between 2 crackers and press to spread. Dip into chocolate and place on wax paper. Sprinkle with decorative candies and let cool! Make as many as you want! That is it!! GO make them right now!

Monday, December 14, 2009

Asian Steak and Broccoli

I don't cook with a lot of red meat but every once and a while I find a recipe that looks so good and we have to give it a try. This one is great and seriously took me a whole 20minutes to make. Nice and warm and it hits the spot on a winter night!


2 cups uncooked instant brown rice
1 3/4 cup water
1 cup beef broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon packed brown sugar
1 tablespoon oil
1/4 teaspoon ginger
1 lb. boneless beef round or tip steak, thinly sliced
1 small onion, sliced
salt and pepper
1/2 lb (about 2 cups) bit-size broccoli pieces

1. Cook rice in water as directed on package. Meanwhile, in a small bowl mix broth, cornstarch, soy sauce and brown sugar. Stir until cornstarch is dissolved.
2. IN a nonstick skilled, heat oil over medium high heat. Add beef and onion. Sprinkle with ginger, salt and pepper. Cook for 2-4 minutes, stirring occasionally, until beef is brown. Remove beef mixture from skillet; cover to keep warm.
3.Add broth mixture and broccoli to skillet. Heat to boiling, Reduce heat. Cook 5 to 10 minutes or until sauce thickens and broccoli is tender. ( if sauce gets thick to quick, just add a little water). Return beef to skillet. Cook until hot.
4. Serve over brown rice and steamed carrots if you like! Yum! Enjoy!

Saturday, December 12, 2009

Peppermint Bark

I have seen so many different versions of this yummy candy, but this was easy and so good!! Only 3 ingredients and it takes no time at all...... a treat perfect for giving to friends all wrapped up! Try it out!


2 cups semi-sweet chocolate or dark chocolate chips
2 cups white chips
1/2 crushed candy canes

1. Place the candy canes(about 6-7)in a zip lock bag and crush them with a rolling pin. As small as you want them. Melt chocolate in a double boiler. Line a cookie sheet with foil and make the foil long enough to crimp over the edges. When the chocolate is melted, spread evenly over the foil.Sprinkle just a bit of crushed candy canes over the chocolate. Place in the fridge to set up. Let it cool for 15 min.
2. While the chocolate is cooling melt the white chocolate in a double boiler. Take cookie sheet out of fridge and spread the white chocolate QUICKLY pour melted choc late. You must work fast because the heat from the white chocolate with start to re-melt the dark chocolate. After you have spread the white chocolate evenly sprinkle with the rest of the candy canes.
3. Place back in the fridge to set up; at least 30 min. Next you can used a knife to cut your candy into pieces and place them in bags or an airtight container to stay fresh. I keep mine in the fridge to keep in from melting or getting too soft. Enjoy!

Monday, December 7, 2009

Taco Pizza

We love us some yummy pizza around here, so I am always trying to think of new ways to make it. This week I came up with this! SO GOOD!! Combine Mexican and Italian and poof, delicious!!!

I use this one, but you can use any thing you like!


1/2 lb. cooked ground turkey, seasoned with taco seasoning
red taco sauce
shredded mozzarella cheese
chopped tomatoes
shredded lettuce
(any other taco toppings you like)

1. After you make your crust or prepare it bake it at 425 for about 7-8 minutes to prep it. Next, spread red taco sauce on it and cover in meat and then cheese. Bake at 425 again for about 10 minutes or until cheese is melted and crust is golden brown.
2. Top with lettuce, tomatoes, and olives and cut into slices. So GOOD and so easy!!

Wednesday, December 2, 2009

Cheesy Garlic Orzo

I love using orzo as a side dish and this one was extra good! It is perfect pared up with Chicken Parmesan or any other Italian meal!I know that this meal will be a hit with your family too! Enjoy!

1/2 pound orzo
2 tablespoons butter
3 to 4 cloves garlic, finely chopped or grated
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup (about a handful) chopped flat-leaf parsley
Ground black pepper

1. Fill a large pot with water and place over high heat to boil the pasta. When the water reaches a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions then drain and reserve.

2. When the pasta is ready, place a large skillet over medium heat with the butter. Add the garlic to the pan and cook until aromatic and tender, about 1 minute. Add the cooked pasta, Parmigiano Reggiano and parsley to the pan, season with pepper and toss to thoroughly combine.

I serve this with a really easy Parmesan chicken and it is always a favorite! Here is the chicken recipe:

4 chicken breasts, thawed and slightly pounded out thin
1 cup Italian bread crumbs
2 tablespoons chopped parsley
favorite pasta sauce
salt and pepper
grated mozzarella cheese
Ok, this is really easy and fast! Ready....

1. Take your chicken and salt and pepper it. Combine the bread crumbs and parsley together. Then press both sides of the chicken into the bread crumb mixture. Next Pan fry your chicken about 5 minutes per side on med heat.

2.Carefully transfer your chicken to a foil lined baking sheet and top with a couple tablespoons of pasta sauce. Sprinkle with cheese and broil on high for just a few minutes to melt the cheese! There you have it, easy and yummy! I serve this with a green salad or steamed broccoli and you have yourself a delicious meal!

Monday, November 30, 2009

Chewy Rocky Road Bars

These bars were chewy,sweet and easy! I had everything I needed in my cupboards already!! These make a great after dinner treat!


1 1/2 cup finely crushed pretzels
1/2 cup butter or margarine, melted
1 can sweetened condensed milk
2 cups mini marshmallows
1 cup butterscotch chips
1 cup chocolate chips
1 cup coconut flakes
3/4 cup chopped nuts

1. Heat oven to 350.
2. Combine pretzels and butter in small bowl. Lightly press into bottom of sprayed 9x13 pan. Pour sweetened condensed milk evenly over crumb mixture. Top with marshmallows, butterscotch chips, chocolate chips, coconut, and nuts. Press toppings firmly into sweetened condensed milk.
3. Bake 25 minutes or until lightly browned. Cool completely and cut into bars!

Sunday, November 22, 2009

Pasta with Pumpkin and Sausage

This is such a great fall dinner, perfect for a hungry family. It may sound weird but it was really good and creamy. Everyone loved it and was perfect for a pre-thanksgiving meal! Enjoy

1 lb. pasta noodles, any shape you like, cooked until al dente
2 drizzled olive oil
1/2 lb. sweet italian turkey sausage
1 medium onion, finely chopped

4 cloves garlic, minced

1/2 teaspoon ground sage

2 cups chicken stock
1 cup canned pumpkin
1/2 cup fat free half and half
2 pinches cinnamon
3 pinches ground nutmeg
salt and pepper

1. Cook pasta in a large pot of boiling water. Cook until al dente. Drain.
2. Meanwhile, in a deep pot over medium heat drizzle 1 tablespoon oil and brown the sausage in it. Remove to a paper towel to drain. Add another drizzle of oil and saute the onion and garlic 5 minutes, till soft and sweet. Add sage, and 1 cup chicken stock to pot. Reduce liquid 2 minutes. Add the other cup of stock and pumpkin and combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season with cinnamon, nutmeg, slat and pepper. Simmer 5 minutes.
3. To serve, return the drained, cooked pasta to pot you cooked it in. Pour sauce over noodles. Toss pasta and sauce over low heat for so pasta can absorb flavors. Serve with french bread and steamed broccoli to have a yummy meal.

Monday, November 16, 2009

Bake Apples

These are so good and a great fruit idea for when you have breakfast for dinner! All the spices and the warm soft apple are perfect for any fall meal!


4 big apples

1/4 cup raisins

1/4 cup chopped apricots

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons orange juice

1/4 cup maple syrup or honey

1/2 teaspoon grated orange peel

1 cup hot apple juice

1. Cut the middle out of each apple leaving the bottom of apple 1/2 inch thick using an apple corer or a knife and spoon. Set aside.

2. Combine all ingredients except the apple juice in a bowl and mix together. Spoon mixture evenly into apples and place in a pan. Pour apple juice in bottom of dish around apples. Like this:

3. Place in a 425 degree oven for about 30 minutes,check on them after 15 and cover with foil if the top starts to brown. That's it ! So fast and easy!

* This recipe only has 1 gram of fat and 274 calories per apple!

* Add chopped walnuts to mixture for a little crunch.

* We have these with egg sausage sammies on English muffins and roasted potatoes! SO good and hearty!

Tuesday, November 10, 2009

Pumpkin Muffins

So good with any meal!! Fast, healthily and great for snacks too!! I love love love pumpkin and this is a great no fail recipe!

(I put some chopped walnuts on a few, because they are so yummy!)


1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1 1/2 cups sugar

3/4 teaspoon salt

1 teaspoon baking soda

1 1/2 cup flour

1/2 cup applesauce

1 tablespoon oil

4 egg whites, lightly beaten

1 cup canned pumpkin

1/3 cup water

walnuts optional

1. Heat oven to 350.

2. In a large bowl, mix together cloves, nutmeg, cinnamon, sugar, salt, baking soda, and flour. Add applesauce, oil, pumpkin and eggs. Stir until JUST moist. Over stirring will cause the muffins to have pointy tops :( No one likes a pointy muffins. Add nuts if you want (I added mine on top).

3. Spray or grease muffin tins or use paper liners for easy clean up. Fill muffin cups 2/3 full with batter. Bake 20 minutes or until center is set.

* These were so moist! My husband couldn't believe they were low fat! That is a good sign:)

* Add raisins,craisens or chocolate chips for fun!

Wednesday, November 4, 2009

Pot Stickers and Fried Rice

This was soooo good! It was fun to try something new too!! It didn't take me 30 minutes, more like 45, but totally worth it! My hubby loved these pot stickers and it is a perfect fake out take out! Try it!


Pot Stickers:

1/2 lb. ground turkey

1 cup shredded blanched cabbage ( I used green) To blanch: boil some water and add your shredded cabbage to water for 1 minute. Take out with tongs and lay on paper towels to cool.

1/4 cup grated carrots

1 tablespoon soy sauce

1/4 teaspoon ginger powder

salt and pepper

won ton wrappers

Fried Rice:

1 cup instant brown rice

2 scrambled egg whites or eggs

1/4 peas

1/4 cup diced steamed carrots

1. Mix your ground turkey, blanched cabbage, carrots, ginger, soy sauce and salt and pepper. Boil about 3 inches of water in a big pot. Assemble your pot stickers by putting about 1 teaspoon of mixture into the center of won ton wrapper. Wet the edges and fold and press.

2 After your pot stickers are ready place a colander into pot with water. Lay a few large cabbage leaves onto colander. This keeps the pot stickers from sticking to the colander. Lay as many as you can with out over lapping or touching. These babies will stick together and you don't want that :) Place lid on pot and steam for about 10 minutes. Repeat until all you pot stickers are cooked.

3. While your pot stickers are cooking prepare fried rice. Boil 1 cup of water and add 1 chicken bouillon cube to it. When boiling add rice and cook for 10 minutes on med/low. In last couple of minutes add peas and carrots. Right before serving gently fold in scrabbled eggs. Season with salt and pepper. Serve this yummy meal with steamed broccoli or steamed snap peas and this quick dipping sauce!

Sauce: Mix 3 tablespoons soy sauce, 1 teaspoon spicy mustard and 2 teaspoons rice or white vinegar together and dip!

Friday, October 30, 2009

Country Chicken Pasta

SO GOOD!! I have a no-fail Betty Crocker cook book that is giving me great dinners! Another quick one dish dinner that was prefect on a chilly day. This came together fast and is one of those dinners that just hits the spot. Everyone loved it and I know we will have it again soon!

2 cups uncooked pasta, any shape short pasta
3 cups cooked cubed chicken
2 jars (12oz. each) chicken gravy
1 bag (1lb.) frozen veggie mix: carrots, broccoli, cauliflower, peas
whatever you have
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup herb seasoned stuffing crumbs ( stove top)
2 tablespoons melted butter or margarine

1.Heat oven to 375. Cook and drain pasta, using minimum cook time. It will continue to cook in the oven.
2. In an ungreased 2 1/2 quart casserole dish, mix pasta and remaining ingredients together except for stuffing and butter.
3. Cover casserole. Bake 20 minutes. Uncover and stir casserole. In a small bowl, mix stuffing and butter. Sprinkle of top. Bake uncovered about 10 minutes longer or until hot and topping is brown.

* I didn't have any frozen veggies so I just steamed carrots and broccoli for about 10 minutes while my chicken was cooking and then added it when it called for it.

* This dish has veggies in it but I still added some roasted sweet potatoes on the side. And of course has some muffins too. Blueberry were great!

* There are really yummy fat-free muffin mixes at the store that are great to have in the cupboards. You can have them ready in 20 minutes and it really adds something extra to dinner!

Tuesday, October 27, 2009

White Chocolate Brownies

When I asked Rex what sounded good for a treat, he knows to pick something chocolate :) But he requested these babies and boy were they good! Gone in no time!! Rich and moist, and of course low in fat. Eat it up!

1/2 cup applesauce
1 cup sugar
1 teaspoon vanilla
2 egg whites
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 white chocolate chips
*topping: mix 1/2 cup white chocolate chips & 1/4 cup chocolate chips together and set aside

1. Heat oven to 350. Grease a 9x9 baking pan. Stir together applesauce, sugar, and vanilla in large bowl. Add egg whites; beat well. Combine flour, cocoa, baking powder, and salt; gradually add to wet ingredients. Beat until well blended. Stir in both chips. Spread into pan.
2. Bake 20-25 minutes until center is set. Pull out of oven and sprinkle the hot brownies with the mixed chips. Pop back into oven for 30 seconds to a minute. Until chips are shiny. Carefully with a knife, spread soft chips to frost the top. Let cool and then dig in!

Friday, October 23, 2009

Chicken in a Biscuit

I totally made this up last night because I grocery shopping was today :) It was so good!! We loved it and it is a fun easy dinner too. Kinda like a hot pocket but a million time better! Then I altered my honey mustard a bit to make a dipping sauce. Your whole family will love this!


4 cooked chicken tenders

4 slices of cooked turkey bacon

mozzarella cheese

chopped tomato

biscuits (made from Bisquick or refrigerated)

Sweet Mustard Sauce:

1/2 cup light mayo

2 tablespoons spicy mustard

1 tablespoon honey

1/3 cup orange marmalade jelly

1. Cook up your chicken and bacon. While they are cooking, make up your biscuits (I use Heart Smart Bisquick mix). Roll out your biscuits into ovals and top with cooked chicken, cheese, bacon, and tomatoes.

2. Fold up sides and ends and pinch them together carefully. Place on a foil lined cookie sheet and bake for 20-25 minutes at 400. While they are baking whip up your sauce. Just mix all the sauce ingredients together and stick in fridge until ready to eat!

3. Ok, that is it! They are so good, you will love them. Pair them up with a green salad, or baked chips and carrot sticks, or steamed broccoli. I made some extras and put them in my hubby's lunch too!

yummy, a new favorite for sure!

Wednesday, October 21, 2009

Creamy Wild Rice and Turkey Dinner

6 ingredients, 180 calories per serving, 8 grams of fat, and my whole family will eat it.... ah YES please! So so good, kinda like a pre Thanksgiving dinner, but much faster! Try this you will love it!! Perfect fall dinner!

( my pictures haven't been turning out as good because all the lovely sunlight is gone by dinner and I have to use my house lighting... sorry!)


2 cups cut up cooked turkey or chicken

2 1/4 cups boiling water

1/3 cup fat free milk

4 medium green onions, sliced (1/4 cup)

1/3 cup craisins

1 can 98% fat free cream of mushroom soup

1 package (6oz.) long grain and wild rice mix (at any grocery store)

1. Heat oven to 350. In an ungreased 2 quart casserole dish mix all ingredients, including seasoning packet from rice mix.

2. Cover casserole. Bake 45-50 minutes or until rice is tender. ( About every 15 minutes I give it a stir) Uncover and bake 10-15 minutes longer or until liquid is absorbed. If you want you can sprinkle it with more green onions. That is it!! Yep, now serve roasted or baked sweet potatoes and biscuits on the side and you have a yummy fall dinner! Enjoy!

Wednesday, October 14, 2009

Fresh Raspberry Coffee Cake

I made this for a brunch that we went to on a Sunday morning and it was a HIT! No kidding, gone in no time. Kids to parents, everyone loved it! It comes together fast and you don't even need a special occasion to make this baby!


1/2 cup applesauce

3/4 cup milk

1 teaspoon vanilla

2 egg whites

2 cups flour (whole wheat pastry or white)

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh or frozen raspberries

Glaze: 1/2 cup powdered sugar, 2-3 tablespoons milk, and 1/4 teaspoon almond extract

1. Oven to 400. Spray an 8 or 9 inch baking pan (I used a round cake pan).

2. In a medium bowl, beat applesauce, milk, vanilla, and egg whites with a spoon. Stir in flour, sugar, baking powder and salt just until moistened. Fold in raspberries.

3.Bake 20-25 minutes or until top is golden and when toothpick is inserted in center it comes out clean. Cool about 20 minutes.

4. Mix glaze ingredients together until thin enough to drizzle. Drizzle over warm coffee cake.

*This is a great breakfast for a Saturday morning. Add some fruit and cheesy scrabbled eggs and you have a yummy treat in store for you!

* This is VERY low fat. No fat is added to this so you are looking at about less than 150 calories and and less than 3 grams of fat per serving!

Sooooooo so good!

Sunday, October 11, 2009

Sweet and Sour Meatballs

I love using my crock pot and the fall season seems so appropriate to cook lots of yummy meals in it. These meatballs are a total crowd pleaser for sure and the yummy sauce is to die for! And of course it is and fix it and forget it meal so dinner is ready on busy nights. Enjoy!



1 lb. ground turkey

1/2 cup bread crumbs (I use Italian for more flavor)

1/4 cup fat-free milk

3/4 teaspoon salt

1/4 teaspoon pepper

1 egg, beaten

2 tablespoons finely chopped or grated onion

1/2 teaspoon Worcestershire sauce


1/3 cup packed brown sugar

2 tablespoons cornstarch

13 oz can pineapple chunks, undrained

1/3 cup vinegar

1 tablespoon soy sauce

1 green bell pepper

1/3 cup water

1. Combine meatball ingredients in a bowl. Shape into 3/4-1 inch balls. (I use my little cookie scoop) Brown all sides in a non-stick skillet. Place in slow cooker.

2. Add brown sugar and cornstarch to same warm skillet. Stir in remaining ingredients. Heat to boiling, stirring constantly. Pour over meatballs.

3. Place lid on cooker and cook for 3-4 hours on low. Pair these meatballs over rice (brown or white) and serve with steamed broccoli and you have a delicious healthily meal.

* If you like pineapple you can use the 20 oz. can. That's what we do and my hubby isn't a huge fan of peppers so I just leave them out and use lots of pineapple!

Thursday, October 8, 2009

Pumpkin Chocolate Chip Bread

I am so sorry that I haven't posted in a while. It was killing me but my family has been so sick :( But I am back and I have LOTS of yummy fall food for you so check over the next couple of days! Ok today is pumpkin bread!! Yum! This is a copy cat Great Harvest recipe that I tweaked. SO GOOD perfect for fall!

2 1/2 cups flour
1 cup whole wheat pastry flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
16 oz cooked or canned pumpkin (aprox. 2 cups)
1 cup applesauce
2 tablespoon oil
5 egg whites, lightly beaten
2/3 cup water
1 cup chocolate chips... or more :)

1. Oven at 350. Grease 2 loaf pans. This makes a lot!
2. Mix flours, sugar, baking soda, cinnamon, nutmeg and salt together in a large bowl. Set aside.
3. Mix pumpkin, applesauce, oil, egg whites and water together. Stir into dry ingredients. Stir in chocolate chips. Place batter into prepared pans. Bake 50-60 minutes or until toothpick comes out clean. Let cool completely and eat!! Store tightly wrapped in plastic wrap.

* I pour half the batter into one pan first and then add the chocolate chips to the other half, so I have one of each kind of bread
* Only fill your pans a little over half. If they are too full they take a really long time to cook. If they bake for over 75 minutes, the bottoms can tend to get darker than you will like. I fill both my pans a little over half full and then I still have enough to make about 6-7 muffins. But every oven is different. Mine is ghetto, so I have to adjust some recipes.

Wednesday, September 30, 2009

Honey -Lime Enchiladas

I saw this recipe on Taste the Joy and I love it! The flavors are so good together! You will love it!It is one of those meals you can make in the morning, put in your fridge and pop in the oven right before dinner. Yummy comfort food to warm your belly!


6 tablespoon honey

5 tablespoons lime juice

1 tablespoon chili powder

1/2 teaspoon garlic powder

1 lb. cooked, shredded chicken ( about 3 small chicken breasts)

8-10 wheat flour tortillas

1 1/2 cups shredded cheese (your favorite)

16 oz. green enchilada sauce

1 cup fat-free sour cream

1. Mix the first 4 ingredients together and toss with the shredded chicken. Let it marinate for at least 1/2 hour.

2. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with marinated chicken and cheese. (reserve about 3/4 cup cheese for top)

3. After the tortillas are filled and placed in dish, mix the leftover marinade, remaining enchilada sauce, and sour cream together. Pour sauce over the top of enchiladas and sprinkle with cheese. Bake at 350 for 20-30 minutes and broil the last few minutes to make the cheese nice and golden brown. Pair these yummy enchiladas with a side of spicy black beans (add a little garlic, onion, and cumin powder to them) and a green salad, and there you have it! A nice healthy dinner!

* I put meals like this together in the morning when my kiddies are eating breakfast, saves time, something we all could use a little more of :)

Saturday, September 26, 2009

Melty Meatball Sammies

These are always a request by my husband and they are really good!! I love sammies, because you can make a million different combos, but this one is great! Perfect if you have left over meatballs, but if you don't have any they come together in no time!! SO GOOD!


1/2 lb. ground turkey (makes about 3 sammies, double for more!)

1/2 teaspoon garlic powder

1/4 cup bread crumbs

handful of Parmesan cheese

1/4 cup chopped onion ( I grate it because Rex isn't a huge fan of onion chunks)

a squeeze of ketchup

salt and pepper

1/2 cup pasta sauce, whatever you have in the fridge

a loaf of french bread, sliced into long sandwich pieces

mozzarella cheese


1. Make the meatballs: mix meat, breadcrumbs, onion, garlic powder, parm cheese, ketchup and a bit of salt and pepper in a bowl. Using a little cookie scoop, scoop out balls and place on a foil lined cookie sheet, sprayed with non-stick spray. Bake at 450 for about 12 min.

2. While they are cooking, cut bread and spread each slice with some pasta sauce (don't use all of it we need a little more for later!) When the meatballs are done toss them in a bowl with remaining pasta sauce. You can make them as saucy as you like!

3. Cut each ball in half and place on bread. Top with mozzarella cheese and pop under the broiler for a few minutes. Sprinkle with parsley and you are ready to eat!! I pair these sandwiches with salad or broccoli and you are set! Enjoy!

Thursday, September 24, 2009

Peanut Filled Brownie Cups

I made this up last weekend and we had no problem finishing them off! So good and and pretty treat. Using a brownie mix and making it low-fat means more room for yummy brownies! You will love these soft brownies filled with a peanut butter cup and topped with a creamy chocolate peanut frosting! Enjoy!


1 brownie mix ( don't worry we will make it low-fat)

applesauce, egg whites, water

12 peanut butter cups, unwrapped

1/2 cup chocolate chips

1 tablespoon peanut butter

powdered sugar

1. Make brownies but substitute applesauce for oil and egg whites for eggs. Mix and fill a greased muffin tin about 1/3 full.

2. Drop a candy into each cup and using a spoon, add a little more batter to each cup until candy is covered up.

3. Bake at 350 for 20-25. While brownies are baking make the frosting. Melt chocolate chips in microwave for 30 seconds at a time. When smooth and creamy add peanut butter. Using a hand mixer beat in as much powdered sugar as you like until consistency that you like. Let brownies cool for about 20-30 minutes then frost. Eat and enjoy..... these are sooo good!

* Some brownie mixes fit a 9X13 and others a 9X9 or 8X8. This reciepe is for a 9X9 so if you are making a mix for a 9X13 it will probably fit 24 cups. So you will need about 24 peanut cups and a little more frosting. But don't worry they will all be eaten!

* for a little extra something you can add chopped peanuts on top of the frosting!

* To change it a bit you can substitute a peppermint patty (cut in half, but add both halves) for the peanut butter cup and instead of peanut butter in the frosting add a bit of peppermint extract to your melted chocolate... yeah I will be making these soon!

Oh yum, makes me want to eat them all!!

Sunday, September 20, 2009

Pasta with Turkey Sausage and Beans

Ok, I never would have thought to but beans and sausage as a combo, but let me tell you, it was a hit! It came together in no time and it is REALLY good for you. The flavors were excellent and it would be perfect for company or on a chilly day. This is a great fall dinner!


1 lb. sweet Italian turkey sausage or hot turkey sausage
( I used hot because that is what they had at the store but it isn't
hot, more spicy but good! Hubbies will love it)
1 tablespoon olive oil
4-6 cloves garlic, minced
1 small white onion, chopped
1 can (14 oz.) diced petite tomatoes
10 fresh basil leaves, chopped or torn ( i used 1 tbsp. dried basil and it was great)
1 can (15oz.) cannellini beans (little white beans)
1/2 lb of pasta, cooked (any shape, I used bow ties for fun)
1. I a skilled brown and crumble sausage over medium high hear. Remove from pan to a paper towel lined plate to drain.
2. Return the pan to heat, reducing heat to medium low. Add 1 tablespoon olive oil, garlic, onion and cook 5 minutes, until onion is soft. Add tomatoes, basil, and beans. Heat through. Return sausage to sauce.
3. Drain pasta and combine with sauce. Serve with plenty of grated Parmesan cheese, a green salad or steamed broccoli and big slices of french bread!

Wednesday, September 16, 2009

Oatmeal Caramel Bars

I am a sucker for desserts, especially chocolate! This was so good and easy!! Perfect treat to satisfy your sweet tooth. This bar has oatmeal cookies combined with gooey caramel and chocolate, um yes please! I altered it a bit to cut the fat and calories in half, try it, you will love it!

*Ok, first off this recipe originally calls for a roll of Pillsbury chocolate chip cookie dough mixed with 1 cup of oats and a dash of salt. But I made them with MY original oatmeal cookie recipe. So, you can make them either. Now the homemade dough may take a few more minutes, but you can eat twice as much and is much better for you! Ok, lets bake!

1 roll cookie dough mixed with a cup of quick cooking oats and a dash of salt or
low fat chewy oatmeal cookie recipe (at bottom)
2/3 cup fat free caramel topping
5 tablespoons flour
1 teaspoon vanilla
3/4 cup chopped walnuts
1 cup semisweet chocolate chips
1. From cookie dough, reserve 3/4 cup of dough and press the remaining dough into a 9x9 greased pan.
2. Bake 10 minutes or until dough puffs. Meanwhile in a small bowl, mix caramel topping, flour and vanilla until well blended.
3. Sprinkle walnuts and chocolate chips evenly over cooked crust, drizzle with caramel mixture. Crumble reserved 3/4 cup of cookie dough over caramel.
4. Bake 20-25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen. Cool completely about an hour.... I know it is a long time, but you can do it!
Britney's low fat chewy oatmeal chocolate chip cookies
(could that name be any longer?)
1/2 cup brown sugar & 1/2 cup white sugar
1/2 cup applesauce
1 egg white
1 teaspoon vanilla
1 1/2 cup oatmeal
1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt and baking soda
1. Beat applesauce and sugars together. Add egg white and vanilla and mix well.
2. Add flour baking soda, powder, and salt. Add in oatmeal and chocolate chips.
* if you are making drop cookies: Bake at 350 for 8-10 minutes.

Tuesday, September 15, 2009

Yummy Shepherd's Pie

I am a Rachel Ray fan, especially of her food and recipes! They always turn out great! Well, this 30 minute pie is so easy and good, delicious comfort food that is of course healthy and quick. It makes a casserole full so good for leftovers or in your hubby's lunch! It will fill an empty belly!

I am not sure why but you can't see any carrots in this picture, but I assure you they are in there!!


2 lbs. russet potatoes, peeled and cubed ( I guessed about 5-6 med potatoes)

1 lb. ground turkey

1 carrot, peeled and chopped

1 onion, chopped

2 tablespoons butter

2 tablespoons flour

1 cup beef broth

2 teaspoons Worcestershire

1/2 cup frozen peas

2 tablespoons sour cream

1/4 cup milk

1 teaspoon paprika

fresh parsley

1. In a large pot, boil potatoes in salted water until tender, about 12 minutes.

2. While potatoes boil, beat a large skilled over med-high heat. Add a drizzle of oil and add ground turkey. Season with salt and pepper. Brown and crumble meat for 3-4 minutes. Add carrot and onion. Cook 5 more minutes, stirring frequently. In a second small skillet or sauce pan over med. heat cook butter and flour together, 2 minutes. Whisk in broth and Worcestershire. Cook to thicken, 1 minute. Add gravy to meat mixture. Stir in peas.

3. Drain potatoes and pour into bowl. Combine sour cram and milk. Pour the mixture into potatoes and mas until almost smooth. Taste and add salt and pepper if needed.

4. Preheat broiler to high. Fill and 2 quart dish with meat and vegetable mixture. Spoon potatoes evenly over the meat. Sprinkle with paprika and broil 6-8 minutes. Sprinkle with chopped parsley.

* I would serve this with tomatoes or a green salad. Add a biscuit and you are good to go!

* I made extra potatoes so my kids could eat them without the meat. They loved it!!

Tuesday, September 8, 2009

Italian Flag Chicken

The other morning after I finished working out I was eating breakfast and watching the last bit of the Rachel Ray show (my favorite part) and the cooking part came on. She made this chicken dinner and I thought I HAVE to make this. I did and it was absolutely delicious. Rex said that he wished I had made more. I seriously took my like 15 minutes to make this! Really good, really low fat, and really quick.....my favorite!


( you can adjust this to feed lots or little. This is for 2 adult portions)

2 thawed chicken breasts or 4 chicken tenders. (I used tenders)

1/4 pesto, homemade or bought

grated mozzarella

1 tomato

bread crumbs

Parmesan cheese

1. Put your thawed chicken in a zip lock bag and pound with a mallet until thin and flat.

2. Place on a foil lined cookie sheet and put a teaspoon full of pesto on half the chicken. Top with mozzarella cheese.
like this.
3. Fold chicken over and sprinkle with salt and pepper. Top with a tomato sliced (two if you are using breasts)
4. Sprinkle with a bit of Parmesan cheese and pop in a 425 oven for 15-20 minutes. So easy!!


* Pare this chicken with steamed broccoli and a biscuit and you are in business.
* I buy the Bisquick Heart Smart mix, which is low fat and really good. It is fun to change the mix up to have different kinds of biscuits. So for these I added a tablespoon of Italian seasoning, a handful of cheese, and a teaspoon of garlic seasoning and there you have it.... garlic cheese biscuits!

Friday, September 4, 2009

Chocolate Zucchini Bread

I got this recipe out of my Family Circle magazine and I love it! It is a great snack and I have changed a few things to make this actually healthy, so you can eat it anytime!!

Snack bread or....
muffins, this recipe is so good!! Muffins are great to put in the diaper bag for an afternoon snack for you or your kids!

2 1/2 cups whole wheat pastry flour ( unbleached works good too!)
4 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup milk
1/4 teaspoon white vinegar
1/2 cup applesauce
1/2 cup soft butter
1 3/4 cup sugar
3 egg whites
2 teaspoons vanilla
2 cups grated zucchini
1 cup chocolate chips
1/4 cup chopped walnuts (optional)
1. Heat oven to 350. In medium bowl blend flour, cocoa, baking soda, cinnamon and slat. Set aside. Stir together milk and vinegar in a small bowl. Set aside.
2. In large bowl, beat butter, applesauce, and sugar on medium speed for a couple minutes until smooth. Add egg whites and vanilla. Beat until combined. Add milk mixture and beat well.
3. On low speed gradually add flour mixture. Beat until just moist. Stir in zucchini and 1/2 cup chocolate chips. Fill bread pan or muffin tins. Sprinkle remaining chocolate chips and nuts on top.
4. Bake muffins for 20-25 minutes and bread for 40-50 minutes. Check center with toothpick. Cool on rack.

Monday, August 31, 2009

Taco Style Bean and Cheese Enchiladas

Once a week we try to have a meat free dinner just to change it up and it is just so good for our bodies :) The flavors are so great in this meal you don't feel like you are missing out! Because you don't roll these enchiladas they come together in a quick minute! You can prep this meal earlier in the day and then pop them in the oven to heat and then eat!


1 can pinto beans

1 can enchilada sauce

1 can corn

2 cups grated Colby cheese or Mexican blend cheese

1 package (10-6 inch) corn or flour tortillas (low-fat)

sour cream

1. Heat oven to 350. Open enchilada sauce and spoon a little bit in the bottom of an 8x8 or a 9x9. This is a dish that you can make bigger or smaller so get out the amount of tortillas that you want to use. I used 6, but you can use less or more. Drain your beans and corn and put them in a bowl together. Mix about 1/2 can of the enchilada sauce with the beans and corn.

2. Spoon bean mixture into tortillas and top with a bit of cheese. Fold like a taco and place into the baking dish. Continue with each tortilla laying them next to each other, just barley over lapping each other.

3. Pour reaming sauce over the top and sprinkle with cheese. Bake for 25-30, until nice and hot and bubbly. While it is in the oven whip up some Spanish rice and a green salad and you have a yummy Mexican dinner ready to eat!

* top with sour cream, salsa and guacomole too!

* You can make this with black beans or refried beans too.

Thursday, August 27, 2009

Thai Peanut Chicken Noodles

Ok people, hold on to your forks, because this is sooo good! I think that Rex was a little nervous when I told him that peanut butter was in it, but he loved it! Throughout dinner I kept hearing mmmmm..... That is always a good sign. This really hit the spot and as always low in fat, calories and a perfect quick meal! Try it!

(It is so hard to capture the deliciousness that is this dish on camera. There is a yummy sauce on it, but you can't really see it, but oh can you taste it! It is all about the sauce!)


2 3/4 cup uncooked egg noodles ( any pasta will work)

1/4 cup creamy peanut butter

1/4 teaspoon ginger

1/4 teaspoon crushed red pepper flakes (I actually didn't put this in, I am not a fan of hot stuff, except my husband:)

1/4 cup soy sauce

1/4 cup water

2 cups small broccoli florets

1 1/2 cups sliced fresh mushrooms

1 cup cut-up carrots (skinny)

1 medium bell pepper, cut into skinny bit size strips

2-3 cooked chicken breasts, diced

1/4 chopped dry-roasted peanuts

1. Cook and drain noodles. Spray with butter spray or nonstick spray to keep from sticking and cover to keep warm.

2.In a small bowl, beat peanut butter, ginger, pepper flakes, and 2 tablespoons of the soy sauce with a whisk until blended and smooth. Gradually beat in the remaining soy sauce and water until smooth. Set aside.

3.In a nonstick skillet heat a drizzle of oil over med-high heat. Cook veggies for 4-6 minutes until crisp tender. Add cooked chicken and stir until hot.

4. Reduce heat to medium. Stir peanut mixture into skillet and add noodles. Stir until sauce has coated mixture evenly. Heat until everything is warm and yummy! Plate and sprinkle with peanuts.

* This dinner is packet with veggies, but corn on the cob or a fresh fruit salad would be an excellent side to have with this.

Monday, August 24, 2009

"Ono" cookies

This cookie recipe comes from a friend who is from Hawaii. I don't know what is different about this one than others, maybe the proportions, but it is so good! I am taking you back to your basic delicious chocolate chip cookie, but I altered it a bit. Everyone needs a "go to " cookie recipe, this is it! Most chocolate chip cookies are made with butter or shortening and with in a day or two they aren't as soft and moist. Well, my secret is to cut the butter in half and use applesauce. These cookies will stay moist all week and no one will know the difference! These will be your new favorite and you don't have to feel guilty either!


1/4 cup soft butter

1/4 cup applesauce

1/2 cup brown sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla

1 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup chocolate chips

1/2 cup nuts

1. Cream your butter, applesauce, and sugars together. Add in your egg and vanilla.

2. Add in the flour, soda, and salt. Next, mix in the chocolate chips and nuts. Bake at 375 for about 9 minutes. You don't want to over bake them. So when they look like they are just beginning to turn light brown around the edges, pull them out! Enjoy them warm, out of the cookie jar, or make yummy ice cream sandwiches!

Thursday, August 20, 2009

Creamy & Meaty Pasta with Veggies

I came up with this last week because I wanted to use yummy veggies from my mother-in-law's huge garden. I LOVE creamy pastas, but not fatty ones, so this is a new way to enjoy a yummy one dish, healthy, warm meal. Try it, you will love it! Oh, it's really fast and easy to make too :)


1 lb. ground turkey

3 cups curly noodles

1 can cream of chicken soup (98% fat free)

1/2 cup beef stock or water

1 cup sliced carrots

1 cup cut green beans

1/2 cup corn

sliced tomatoes

1. Get some water boiling and cook those noodles. While they are cooking, steam the carrots and green beans in microwave or on the stove.

2. In a skillet, cook the ground turkey and season with salt, pepper, onion and garlic powder. When the meat is cooked through, and the soup and water/broth in until smooth and creamy. Now, you can add more water if you like. However you like your sauce. Next add your veggies and stir to combine.

3. Drain your noodles and toss them into. Stir gentley and taste. Add more salt and pepper if needed. I am a fan of pepper.... so I added some more. Next dish into bowls and top with tomatoes....garden fresh if possible!! Enjoy.

* You can serve with corn muffins or berry muffins to complete this meal.

Sunday, August 16, 2009

Cheesy Rosemary Focaccia

I made this yesterday to go with our salads for dinner and it was soooo good! Good really isn't the right word to describe this yummy bread, it was was better than good, divine even. I got this recipe from Our Best Bites (love you) and altered it a bit adding cheese and a few more spices too. Try it, it will change your life :)

1 cup warm water
1 tablespoon yeast
1 tablespoon white sugar
1 teaspoon salt, plus more for sprinkling
2 tablespoons butter, divided
2 tablespoons crushed dry rosemary or finely chopped fresh
2 1/4- 2 1/2 cups all purpose flour
1/4 cup grated cheddar cheese
dried oregano

1. In a large mixing bowl, combine warm water, yeast, and sugar. Allow to stand for 10 minutes or until bubbly. While the yest is getting bubbly, combine 2 cups of flour, salt, and1 tablespoon rosemary.
2. Add flour mixture to yeast mixture along with 1 tablespoon melted butter. Mix well. (I put it in my stand mixer with the dough hook on, but you can use your hands too) Slowly add remaining flour to make a very soft dough- try to resist the urge to add too much flour. You probably won't use the entire extra 1/2 cup flour. I used only about 1/4 cup more. You want a soft, wet dough.
3. Cover and allow to rise about 1 hour.
4. Lightly flour work area and transfer dough onto the surface. Divide in half ( I didn't and just made one big loaf) and shape each half into a round loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes.
5. Heat oven to 375. Sprinkle lightly with salt. Bake for 15-20 minutes of until very lightly golden -brown. Take out of oven and brush with 1 tablespoon melted butter, sprinkle with cheese and dried oregano. Broil for 1-2 minutes. Keep your eye on it....
6. Serve immediately and slice into strips or just rip it off and eat!!

Thursday, August 13, 2009

Jerk Chicken Dinner

This is a great dish to make and pop in the oven. You really only have to assemble and let our oven do the rest, perfect for busy nights! It is super healthy, low in fat and has a sweet glaze to cover the dish. The combination of flavors will be a favorite of yours too!

1 1/4 teaspoons salt
1/2 teaspoon pumpkin pie spice
3/4 teaspoon allspice
3/4 teaspoon dried thyme
1/4 teaspoon chili powder
6 chicken breasts
1 can black beans, rinsed and drained
1 large sweet potato, or two medium
1/4 cup honey
1/4 cup lime juice
2 teaspoons cornstarch
sliced green onion, optional
Instant rice, brown or white

1. Heat oven to 375. Spray a 2 quart baking dish with cooking spray. In a small bowl, mix salt, pumpkin pie spice, allspice, thyme, and chili powder. Rub mixture on all sides of chicken. In a non-stick skillet heat to med-high and cook chicken for 2-3 minutes per side, until brown.
2. In the baking dish layer sweet potato and beans. Top with browned chicken. In a small bowl, mix honey, lime juice, and cornstarch. Add to skillet. Heat to boiling, stirring constantly. Pour over chicken, beans, and potatoes.
3. Bake 35-45 minutes, or until potatoes are cooked all the way through and chicken is cooked through. Serve over rice and sprinkle with green onions.

* This dish has 8 grams of fat and 300 calories..... pretty groovy, huh?!

Sunday, August 9, 2009

Fudge Nut Bars

These are a great go-to, always good, super yummy, fudgey soft cookie!! You can't go wrong with this one, not my healthiest of desserts, but sometimes you just have to indulge! Enjoy!


1 cup butter

2 cups brown sugar

2 eggs

2 teaspoons vanilla

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

3 cups quick oats

Chocolate Mixture:

2 cups chocolate chips

1 can fat free sweetened condensed milk

2 tablespoons butter

1 cup chopped walnuts (optional)

1 teaspoon vanilla

1. Mix butter, brown sugar, eggs and vanilla. Add in the flour baking soda, salt, and oats. Press 2/3 of the oat mixture into a cookie sheet.

2.Mix all the chocolate mixture ingredients together and microwave for 30 seconds at a time until melted. Spread chocolate over cookie mixture. Dot the remaining cookie dough on top of chocolate. Bake at 350 for 20-25 minutes or until lightly browned.

Thursday, August 6, 2009

Breakfast Pizza Sammies

I made this up one morning when I wanted to make Rex a nice hot breakfast. We had loads of pizza toppings left over from pizza the night before so I whipped up an egg and came up with this! Add some potato wedges/hash browns, and fruit, and breakfast or dinner is served! Quick, healthy, and warm in your belly!

(this made one, but you can make as many as you want!)
Slice(s) of bread
Pizza sauce or pasta sauce
shredded mozzarella cheese
pizza fixings: pepperoni, Canadian bacon, sausage,
veggies, olives... whatever is in the fridge!
parsley to taste
1. Push your toast down in the toaster and prepare the rest while it is toasting! Cook your egg anyway you like it, scrabbled or over easy.
2. When your toast it done, spread a spoonful of sauce on your bread. Next, sprinkle it with cheese. Top with warmed meats and veggies. ( I just popped my leftovers in the microwave for 10 seconds). Carefully place your egg on top . Sprinkle with chopped parsley and dig in!
* We love breakfast for dinner, so this is going to become a regular around here!

Monday, August 3, 2009

Chocolate Coconut Macaroons

This is a yummy and very very fast cookie to whip up! It has just a few ingredients and a great summer treat because to keep the chocolate cool you keep them in the fridge. A nice cool cookie that is naturally low in fat, what more could you ask for!


1 package (5 1/3 cups) flaked coconut

2/3 cup sugar

6 tablespoons flour

1/4 teaspoon salt

4 egg whites, lightly beaten

1 teaspoon almond extract

1/2 cup chocolate chips, divided

1. Preheat oven to 325. Toss coconut, sugar, flour, and salt together. Add egg whites and extract. Mix well. Drop by tablespoonfuls, 2 inches apart onto a greased and floured cookie sheet.

2. Bake 18-20 minutes or until edges are golden brown. Immediately remove form baking sheet to wire rack. Cool completely.

3. Melt 1/4 cup chocolate chips in a microwave bowl and dip bottoms of cookies into chocolate. Place on a wax lined cookie sheet. Put 1/4 cup chocolate chips in a zip lock bag and microwave until melted and smooth. Cut the tip of the bag off and squeeze and drizzle over cookies. Put in fridge until chocolate is set. Keep in fridge in a tupperware to stay fresh!

Thursday, July 30, 2009

Pumpkin Pancakes

So, I needed to use up the left over pumpkin in my fridge and there wasn't enough for pumpkin bread (don't worry that one will make it on here!) and pancakes always sound good, so for dinner we ate big stacks of yummy pumpkin pancakes! I got the recipe off of one of my favorite food blogs, Taste the Joy, and it is a hit! I altered it a bit, but these cakes are spicy, fluffy, and oh so good!


2 eggs

1 1/4 fat free buttermilk

4 tablespoons applesauce

3 tablespoons canned pumpkin

1/4 cup sugar

1/4 teaspoon salt

1 1/4 whole wheat pastry flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1. Preheat skillet over medium heat and coat with nonstick spray. Combine eggs, milk, applesauce, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.

2. Combine remaining ingredients in a small bowl. Add dry to wet and blend with mixer on medium speed until smooth. Pour onto hot skillet and cook until batter stops bubbling and edges start to brown. Flip and finish cooking. Pare these pancakes with eggs, turkey sausage and a berry smoothie and I'd say you have yourself a delish breakfast, lunch, or dinner!

* To keep pancakes warm put the in an oven safe dish and place in a 200 degree oven covered with a towel.

* If you have leftovers (we always do) put the in the freezer in a zip lock bag. When you want to make a quick breakfast for your hubby or kids pop them into the toaster and there you have it! Warm pancakes ready to eat.

Monday, July 27, 2009

Chocolate Lover's Dream Cake

I know that a lot of my desserts have something to do with chocolate but that is only because I LOVE it so much! I am not gonna lie to you, this cake is one of the best desserts I have ever tasted!!! I am not joking, I don't joke about chocolate!! I altered the recipe a bit to cut fat out and it is rich, dense, and 100% delicious!!

1 chocolate cake mix
1/2 cup fat free chocolate milk
1/3 cup applesauce
4 egg whites
1 16oz. container fat free sour cream
1 box (4 serving size) chocolate fudge instant pudding mix (fat free-sugar free)
1 bag chocolate chips
Glaze: 3/4 cup chocolate chips
1 tablespoon tub butter
3 tablespoons light corn syrup
1 1/2 teaspoons water

1. Heat oven to 350. Generously spray 12-cup fluted cake pan with non-stick spray. In a large bowl mix cake mix, chocolate milk, applesauce, egg whites, sour cream, and dry pudding mix with spoon until well blended. Batter will be very thick. Stir in one bag chocolate chips. Spoon into pan.
2. Bake 40-50 minutes until top springs back when touched lightly in center. Cool in pan for 10 minutes. Place on cooling rack, plate, or cake stand and cool completely, about 2 hours.
3. In 1 quart saucepan heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered at room temperature.
Oh mercy, this innocent piece of cake has no idea that I am about to gobble it up! Yummy!

Friday, July 24, 2009

Honey Glazed Chicken Stir-fry

This is a great way to have a yummy Chinese meal! It seriously only took me 20 minutes to make! The honey gives this dish a nice sweet flavor and in no time flat you will have a healthy meal that everyone will love!

12 oz. chicken breast
2 tablespoons honey
2 tablespoons vinegar
2 tablespoons orange juice
4 teaspoons soy sauce
1 1/2 teaspoons cornstarch
4 cups cut up veggies : broccoli, peppers, onions, mushrooms,
carrots, snap peas..... anything you like!
2 cups cooked rice

1. Cut up chicken into bite-size strips. Set aside. For sauce mix honey, soy sauce, vinegar, oj, and cornstarch. Set aside.

2. Drizzle a little bit of oil into a skillet or wok. Heat over med-high heat. Add veggies to pan. Cook for 3-4 minutes until crisp-tender. Remove veggies and add chicken. Cook for 4-5 minutes until chicken is cooked through. Push chicken to side of pan and add the sauce to center of pan. Stir until thick and bubbly.

3. Return cooked veggies to pan and cook and stir until warm. Serve over rice and there you have it!

* You can buy minute brown rice, which is soooo good for you. With this yummy sauce you can't even tell!