Saturday, October 30, 2010

Cheesy Chili Mashed Potatoes (like Abuelo's)

This is an Abuelo's copy cat recipe that I got from my friend's mom. :)

  • 3lbs red potatos (they come in 3lb bags!)
  • 3 oz cream cheese
  • 8 oz 2% Velveeta (1/2 block)
  • 1/2 tsp salt
  • 3/4 tsp garlic powder
  • 2 tbsp minced onion
  • 1 small can green chilis
  • 1.5 oz pimentos (if you have them, I left it out)
  • 3/4 oz pickled jalapenos (finely chopped)

  1. Wash and remove weird spots off potatoes, and cut into quarters. Place in stock pot and cover with water.
  2. Boil over until potatoes are soft to the touch. (I cooked them about 35 minutes) Drain water.
  3. Combine all ingredients into a large bowl. Mash with potato masher until combined, stirring with a fork if necessary.
  4. Pour into a baking dish covered in cooking spray.
  5. Warm in the oven until ready to serve.
Makes 8 servings.

Calories 183
Fat 3g
Sat Fat 1.5g
Cholesterol 12mg
Sodium 633
Potassium 716
Carbs 30g
Fiber 3g
Sugars 4g
Protein 9g

Green Chili Chicken Enchiladas

Yumm :)

  • 12 oz chicken tenderloins, boiled and shredded) boil for 12 minutes)
  • Minced onion
  • 1 Can green chilis
  • 3.5 oz fat free cream cheese, softened in the microwave
  • 1/2 can Low fat cream of mushroom soup
  • 6 oz Fat free sour cream
  • 1/2 Fat free shredded cheddar
  • 1 small tomato, chopped
  • 5 "taco size" flour tortillas (about 110 calories each)
  1. After cooking and shredding the chicken, add minced onion and green chilis.
  2. Add Cream cheese.
  3. In a separate bowl, mix cream of mushroom soup and sour cream together.
  4. Microwave the tortillas in the microwave to soften.
  5. Divide chicken mixture evenly between tortillas. Roll tortillas and place seam side down in 9 x 12 baking dish that has been sprayed with cooking spray. Cover evenly w/ sour cream mixture and cheddar.
  6. Bake covered at 350 for 25 minutes. Remove cover last 5 minutes. Sprinkle with diced tomatoes, before serving.
Makes 5 servings (1 enchilada each- they're big!)

Calories 229
Fat 2g
Cholesterol 45mg
Sodium 925mg
Potassium 85mg
Carbs 30.5g
Fiber 4g
Sugars 2.5g
Protein 22g

Saturday, October 23, 2010

Motlen Chocolate Cookie Cakes

  • 1/2 cup semi-sweet chocolate chips
  • 1/2 imitation butter (I use Promise Heart Smart)
  • 3 egg beaters (3/4 cup)
  • 1 cup powdered sugar
  • 1/3 cup flour
  • 7 CHIPS AHOY! Reduced Fat Cookies
  • 1/2 cup thawed COOL WHIP Whipped Topping (optional)
  1. HEAT oven to 425°F.
  2. MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1-1.5 min. or until butter is melted, stirring every 30 seconds). Stir until chocolate is completely melted. Beat egg beaters, powdered sugar and flour with whisk until well blended. Gradually beat into chocolate mixture.
  3. LINE 12 muffin pan cups with paper liners; spray with cooking spray. Place some broken cookie pieces on bottom of each cup; cover with batter.
  4. BAKE 8 min. or until cakes are firm around edges but still soft in centers. Cool in pan 1 min. Carefully remove cakes from pan. Invert into dessert dishes; remove paper liners. Serve topped with COOL WHIP if desired.
Makes 12 cakes (but you'll probably want 2 at a time, because they're not all that big!)

Nutrition (per cake)
Calories 130
Fat 4g
Sat Fat 2.5g
Sodium 120mg
Potassium 4mg
Carbs 23g
Sugars 12g
Protein 2g

Thursday, October 21, 2010

Melting Pot Cooking Class Recipes

Okay, so I'm doing the world a favor and posting the top secret Melting Pot recipes and techniques I learned at my Melting Pot cooking class last night. My only gripe is they didn't do a main course (the oil fondue). Enjoy. :) I will obviously prepare all of these with reduced fat or fat free ingredients.

First Course: Garlic & Herb Cheese Fondue, prepared with Green Goddess Sauce

First, the Green Goddess Sauce:
  • 3/4 cup (6oz) softened cream cheese
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1/4 cup chopped fresh parsley
  • 1/2 cup finely chopped chives
  • 2 TBSP minced onions
  1. Whisk Cream cheese, milk and sour cream parsley, chives and onions in a bowl until combined.
  2. You may also beat with an electric mixer or a hand held mixer for 1-2 minutes. Chill, covered until serving time.
Makes 2 cups (you will only need 1/4 cup of this for your fondue! So feel free to reduce!)

Now: Garlic & Herb Cheese Fondue
  • 3oz (about 6 TBSP) light beer (or chicken broth or white wine. Chicken broth is healthiest)
  • 5oz FLOURED shredded cheddar cheese (TIP: they said lightly adding a sprinkle of flour to the grated cheese will make the cheese melt/blend better)
  • 1.5 tsp chopped garlic
  • 1/4 cup Green Goddess (above)
  • Garlic and wine seasoning (or garlic powder)
  • Black pepper
  1. Add base to hot fondue pot (beer, broth, or wine).
  2. Stir in chopped garlic
  3. Add Green Goddess and stir until blended.
  4. Add 1/3 of the cheese and stir until melted. Add another 1/3 and stir. Add the final 1/3 and stir. They said to eyeball it for consistency. You may not use all the cheese or need more. It should be a thick, honey-like consistency.
  5. Sprinkle seasonings and enjoy!
We dipped the following in the cheese:
  • raw veggies (cauliflour, broccoli, carrots)
  • Granny smith apples
  • Coarse bread

California Salad

Raspberry Walnut Vinaigrette
  • 1 cup raspberry jam
  • 1/3 cup cold water
  • 1 TBSP apple cider vinegar
  • 1 tsp walnut oil
  • Kosher salt to taste
  • Black pepper to taste
  • 1/4 cup canola oil
  1. Combine jam, water, vinegar, walnut oil, salt and pepper in a bowl and mix well. Add the canola oil slowly, whisking constantly until blended. Store the vinaigrette in a jar with a tightly fitting lid in the refrigerator for 3 weeks.
Makes a whole jar!

  • Spring mix
  • Diced (fresh) tomatoes
  • Gorgonzola Crumble Cheese
  • Walnuts
  • Raspberry Walnut Dressing
  1. Assemble the salad: spring mix, top with tomatoes, top with cheese and walnuts. Drizzle with dressing.

Flaming Turtle Chocolate Fondue

  • Milk chocolate, melted (Belgian suggested) -No amount specified. Eyeball it. I think they used 1 large chocolate bar.
  • 2 TBSP heavy cream, milk or water to thin
  • Caramel (ice cream topping)
  • chopped pecans (I WILL LEAVE THIS OUT! YUCK!)
  • 1 TBSP rum for flambĂ© (optional, for effect)
  1. Melt the chocolate and add the liquid. Stir in caramel and pecans. Top with rum and light on fire if desired.
We dipped the following in the chocolate:
  • Strawberries
  • bananas
  • rice krispies treats
  • brownies
  • cheesecake
  • pound cake
  • marshmallows rolled in oreos and coconut, etc.
Pumpkin Cheeseball

Picture is generic. This pic used celery for the stem.
  • 2 10oz blocks extra sharp cheddar cheese, shredded (or just buy it shredded!)
  • 1 8oz package cream cheese, softened
  • 2 4oz goat cheese logs, softened
  • 1/2 tsp pepper
  • 1 braided pretzel (for stem)
  • Assorted crackers
  1. Stir together first 4 ingredients
  2. Shape mixture into ball to resemble a pumpkin.
  3. Smooth pumpkin's entire surface with a metal spatula or gloved hands.
  4. Make vertical grooves in the ball using a spoon.
  5. Press pretzel in top into top of cheese ball to resemble pumpkin stem.
  6. Place leaves or vine decor next to the pretzel (optional, purchased at Hobby Lobby).
  7. Place crackers around pumpkin. Refrigerate (up to 2 days) until served. You can wrap it in saran wrap for several days before serving or giving as a gift.

We also did chocolate dipped strawberries that looked like tuxedos, but I don't think any instruction is needed in that, except just melt pure chocolate for dipping!

Saturday, October 16, 2010

Bacon, Egg and Cheese Muffin

Jeremy likes these a lot. Packed with protein and fiber too! Just like McDonald's, except healthier :)

  • 1 100 calorie English Muffin
  • 1/4 cup egg beaters
  • 1 slice turkey bacon
  • 1 slice fat free cheese
  • salt and pepper if desired
  1. Preheat a skillet and spray with cooking spray.
  2. Time to multi-task! Cut the English muffin in two and place in the toaster.
  3. Place the Bacon on a paper towel on a plate and microwave for ~1.5 minutes.
  4. Pour the egg beater into the skillet. Cook omlette style (a few minutes on each side). Scrambling is okay, but it makes for a messier sandwich! Sprinkle with salt and pepper.
  5. Remove the English muffin from the toaster, and top one side with the egg beaters. Place the cheese slice on top of the egg (the heat from the egg will melt the cheese), and top with the bacon (broken into 3 pieces). Top with remaining half of muffin.
Makes 1 sandwich

Calories 180
Fat 2g
Sodium 650mg
Cholesterol 10g
Carbs 20g
Fiber 8g
Protein 20g

Thursday, October 14, 2010

3 Ingredient Cheesy Shepherd's Pie

This was VERY TASTY and simple!! This was originally a Hungry Girl recipe.

  • 4 Green Giant "Just for One" packages of Broccoli and cheese (or other variety with cheese) packages. (In the frozen foods section)
  • 1 pouch Betty Crocker Cheddar & Sour Cream Mashed Potatoes
  • 1 lb Extra Lean Ground Beef, browned
  • Optional: salt, black pepper, additional spices

  1. Preheat oven to 400 degrees.
  2. Prepare the veggies in the microwave according to package instructions (about 4-5 minutes)
  3. Meanwhile, in a medium-large bowl, combine contents of potato pouch with 2 cups hot water, and stir until thickened. Set aside.
  4. Spray an rectangular baking pan with nonstick spray. Add beef to the pan and evenly distribute along the bottom. Evenly spoon saucy vegetables over the meat. Evenly top with potato mixture, using a rubber scraper or spoon to smooth.
  5. Bake in the oven for 20 minutes, until filling is heated through
Makes 4 servings.

Calories 250
Total Fat 6g
Sat Fat 2.5
Cholesterol 75mg
Sodium 920mg
Carbs 25g
Fiber 6g
Sugars 3g
Protein 28g

Monday, October 11, 2010

La Bamba Taco Casserole

  • 1 small can rotel
  • Cooking spray
  • 1 pound extra lean ground beef
  • 1 tsp each chili powder, garlic powder, minced onions, and seasoning salt (or use taco seasoning)
  • 1 can fiesta corn (or Mexicorn)
  • 1 cup canned fat-free refried beans
  • 1/4 cup shredded fat free cheddar cheese
  • 1 cup diced tomato, canned

  1. Preheat oven to 375 and spray a rectangular baking dish with cooking spray.
  2. Arrange rotel in a single layer in the bottom of the dish.
  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add beef, onion, chili powder, salt, and garlic.
  4. Add diced tomatoes; cook 5 minutes or until liquid evaporates, drain.
  5. Spoon beef mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans.
  6. Bake at 375 for 15 minutes.
  7. Garnish with salsa, sour cream, additional cheese, crushed tortilla or chopped lettuce. (Whatever you like!)
Makes 4 servings

Calories 248
Fat 5g
Sat Fat 1.5g
Cholesterol 66mg
sodium 1475mg
Carbs 24g
Fiber 5g
Sugars 6g
Protein 32g

Crockpot Chicken Chow Mein

  • 1lb chicken tenderloins
  • Cooking spray
  • 1.5 cup frozen mixed asian vegetables
  • 1 tbsp minced onion (or use fresh onions if you like!)
  • garlic powder(or use fresh)
  • 1 can (8 oz) sliced water chestnuts, drained
  • 1 cup chicken broth (I use buillon and water)
  • 2 tablespoons soy sauce (reduced sodium)
  • 1/2 teaspoon ginger powder
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1 cup (small can) sliced mushrooms (or use fresh)
  • Chow mein noodles, (from a bag)

  1. Remove veins from chicken. Cut chicken into 1-inch pieces. In 10-inch skillet, heat cooking spray over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until brown.
  2. In 3 1/2- to 6-quart slow cooker, place vegetables, onion, garlic and water chestnuts. Add chicken. In small bowl, mix broth, soy sauce and ginger; pour over chicken.
  3. Cover and cook on Low heat setting 6 to 8 hours. (I did high for ~3.5 hours)
  4. 15 minutes before serving: In small bowl, mix cornstarch and water until smooth; stir into chicken mixture. Stir in mushrooms. Increase heat setting to High. Cover and cook 15 minutes. Serve topped w/ 1/4 cup crispy noodles.
Makes 4 servings

Calories 194
Fat 2.5g
Sat Fat .5g
Cholesterol 66mg
Sodium 1100mg
Potassium 152mg
Carbs 21g
Fiber 2g
Sugars 2g
Protein 24g

Saturday, October 2, 2010

Pumpkin Waffles

This is a half recipe, and I ate a double serving! (So I ate the entire recipe!) It was more than enough food for 2 people.

  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/4 tsp "No Salt" (or salt)
  • 2 tbsp (1/2 serving) egg beaters
  • 1/4 cup canned pumpkin
  • 1/2 cup soy or almond milk (see tip)
  • dash of cinnamon or pumpkin spice
  • 2 TBSP splenda
  1. Preheat a waffle iron and spray with cooking spray.
  2. Wisk together the dry ingredients first, then add wet ingredients and stir until lumpy. Stir in pumpkin.
  3. Pour onto the waffle iron in an X like pattern. Close the lid and cook for 1 minute. Flip over** and cook for an additional 3-5 minutes (depending how crispy you want them). Turn it back over and cook for another 30 seconds-1 minute. Open the waffle iron and remove your waffles!
  4. I serve with sugar free maple syrup! Add whatever you like.
Makes 2 waffles. This ENTIRE recipe (a lot of food) made ME one big serving because I love a big breakfast on Saturdays. But it can be divided into 2.

Nutrition (entire recipe)
(before syrup. My syrup is 15 calories per 1/4 cup.)
Calories 255
Fat 2g
(No cholesterol)
Sodium 150mg
Potassium 165mg
Carbs 52g
Fiber 2.5g
Sugars 4g
Protein 10.5g

** It has been brought to my attention that not everyone's waffle iron flips! Don't worry about flipping, just bake it as usual!