Friday, August 13, 2010

Chocolate Peanut Butter Dream Bars

  • 1 package Pillsbury Simply peanut butter cookie dough (precut)
Filling
  • 1/2 package fat free (4 oz) cream cheese, softened
  • 1/4 cup splenda
  • 1/2 container (4 oz) frozen whipped topping, thawed
  • 5 Reese's miniature peanut butter cups, chopped
Topping
  • 1/4 cup creamy chocolate peanut butter (or regular. I use Peanut Butter & Co Chocolate Peanut Butter)
  • 1/4 fat free milk (I used Almond Breeze)
  • 2 tablespoons splenda
  • 3 Reese's miniature peanut butter cups, chopped

  1. Heat oven to 350°F and spray a baking dish with cooking spray. Press the cookes into the bottom of the pan making a solid layer on the bottom. Cook for 17 minutes and cool COMPLETELY (1 hour in the fridge usually works).
  2. In large bowl, beat cream cheese and 1/4 cup splenda with electric mixer on medium speed until smooth. Fold in whipped topping and Reese's candies. Spread over cooled cookie base.
  3. In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Sprinkle with Reese's. Refrigerate until solid. Cut into 15 bars.
Makes 15 servings

Nutrition
Calories 177
Fat 9g
Sat Fat 2.5g
Cholesterol mg
Sodium 193mg
Potassium 3mg
Carbs 22g
Fiber 1g
Sugars 12g
Protein 4g

Thursday, August 12, 2010

Crab Quesadillas with Home-made guacamole

This was very flavorful!!

  • Minced onions
  • 1 cup peeled and diced avocado (I used 2 small avocados)
  • 1/4 cup diced tomatoes (fresh, not canned!)
  • Pinch of ground cumin
  • Pinch of salt
  • Pinch of black pepper
  • 4 medium flour tortillas, about 9 inches in diameter (I used a low carb pita for mine and tortillas for Jeremy's.)
  • 4 teaspoons diced green chilies
  • 1/2 cup chopped crabmeat (I used frozen immitation crab meat)
  • 4 tablespoons shredded fat free Monterey Jack cheese
  • 1/2 cup salsa, optional
  • 4 tablespoons nonfat sour cream, optional
  1. Preheat a griddle to 350.
  2. In a large bowl, combine minced onions with avocado, tomatoes, cumin, salt, and pepper. Stir until a chunky guacamole forms.
  3. Lay tortillas flat. Spread 1/3 cup of the avocado mixture, 1 teaspoon green chilies, 2 tablespoons crabmeat, and 1 tablespoon cheese on each. Fold tortillas in half; place on griddle. Cook 3 to 5 minutes per side, or until cheese is melted. Serve with salsa and sour cream.
Makes 4 servings

Nutrition (w/ pita and salsa)
Calories 174
Fat 10g
Cholesterol 8mg
Sodium 1160mg
Carbs 17g
Fiber 7g
Protein 11g

Pregnant Woman's quesadilla

Okay, so since I've been pregnant, I crave the WEIRDEST stuff. See my aversion inspired quesadilla below. Substitute foods as necessary to suit cravings/aversions. ;-)

  • 1 Low carb pita (Joseph's)
  • 2 slices of turkey lunchmeat, cut into pieces
  • Bean sprouts
  • 1 tbsp salsa
  • 1/4 cup shredded fat free cheddar cheese
  1. Heat a skillet to medium heat. Spray with cooking spray. Sautee the sliced lunchmeat until cooked through (since pregnant women can't have raw lunchmeat!)
  2. Assemble all ingredients on the pita and fold in half like a quesadilla.
  3. Cook about a minute on both sides in the skillet just to melt cheese and crisp the outside.
Enjoy! This made my hubby sick! :)

Makes 1 servings.

Nutrition:
Calories 154
Fat 2g
Sodium 1347mg
Cholesterol 25mg
Carbs 12g
Fiber 5g
Protein 25g

Saturday, August 7, 2010

Pepperoni and Mushroom PIzza (from scratch)

Now, I know making a pizza is as easy as buying a refrigerated or premade pizza dough, pizza sauce, and assembling toppings...but that usually runs you a lot of calories you don't need. I make my pizzas from scratch, making them healthier, lower calorie, and of course, tastier! Feel free to change up the toppings however you like!

My healthy/easy pizza dough:
  • 1 1/3 cup Bisquick Heart Smart mix
  • 1/4 cup + 1 TBSP water
(This makes thin crust. For more dough (thicker crust) use 1.5 cup bisquick and 1/3 cup water).

My homemade/healthy pizza sauce (you'll only use 1/3 of this. The left over makes good spaghetti sauce, or save for another pizza, chicken parmesan...whatever).
  • 1 can diced tomatoes
  • 1 small can roasted garlic tomato sauce (Like Hunts)-or any flavor you like
  • garlic, basil, and minced onions to taste
Toppings
  • 3 Slices 2% part skim mozzarella cheese
  • 1 oz turkey pepperoni
  • 3 large crimini mushrooms, sliced
  • cooking spray
  • Optional: Parmesan cheese

  1. Preheat oven to 425. Coat a 12-inch pizza pan with cooking spray.
  2. Stir water into Bisquick mix until crumbly, then knead into a ball by hand. Press dough into pan, using a rolling pin if desired, pressing it to the edges.
  3. Cook the crust in the oven a few minutes until it begins to brown a little (this is to keep it from getting too soggy)
  4. Place the sauce ingredients in a blender and puree. Spread 1/3 of the sauce on the dough. Refrigerate the rest of the sauce.
  5. Arrange the toppings on the pizza. Mist with cooking spray.
  6. Bake for 13 to 18 minutes, or until cheese is bubbly. Cut into 6 slices.
Makes 3 servings, 2 slices per person. However, if you are like most people and eat a LOT of pizza, you won't feel too guilty eating an extra slice :)

Nutrition
Calories 284
Total Fat 9g
Sat Fat 3g
Cholesterol 23mg
Sodium 945mg
Potassium 156mg
Carbs 40g
Fiber .5g
Sugars 6g
Protein 12.5g

Friday, August 6, 2010

Glazed blueberry cake

One of my favs. I've used chopped carrots to make a carrot cake before, and I've used mashed bananas. Use whatever fruit you want! I'm sure chocolate chips would work too!

  • 1 box reduced sugar yellow cake mix
  • 2 tbsp fat free mayo
  • ¼ cup No Sugar Added apple sauce
  • 3 egg beaters (.75 cups)
  • 1 cup water
  • 50g blueberries (about 1/3 cup)
  • dash of cinnamon
  • splash of vanilla extract
Glaze:
  • 1/2 cup powdered sugar
  • 1 tbsp water
  1. Preheat oven to 350.
  2. Mix all ingredients except blueberries in a bowl with a mixer until blended, scraping the sides as needed.
  3. Stir in blueberries, and pour into a 8x12 baking dish coated in cooking spray.
  4. Bake 35 minutes or until a toothpick inserted in the middle comes out clean.
  5. Cool COMPLETELY. You may even want to refrigerate it for a bit. If it's not completely cooled before you glaze it, the warm cake will melt/absorb the glaze.
  6. Mix the water and powdered sugar. Use a spoon or a basting brush to glaze the cake. Place under a fan or directly in the refrigerator to solidify glaze. Store in the fridge.
Makes 12 servings

Nutrition
Calories 187
Fat 3g
Sat Fat 1g
Sodium 360mg
Potassium 111mg
Carbs 39g
Fiber 1g
Sugars 13g
Protein 4g