Friday, June 22, 2012

Fudgy Cookie Dough Oreo Brownie Bars

WOW, these were good (and easy)... Originally a recipe from pinterest, but I "healified" it and about halved the calories and fat!

  • 1 package Jumbo Chocolate Chip Cookies (presliced)
  • 10 reduced fat Oreos
  • 1 package sugar-free Pillsbury fudge brownie mix
  • 3/4 can diet coke
  1. Preheat oven to 350. 
  2. Press the 12 cookies into the bottom of a sprayed rectangular baking pan, making a flat "crust" layer.
  3. Twist the Oreo's apart and lay Oreo halves on top of the cookie dough layer.
  4. Mix the brownie mix and the diet coke together with a mixer until well blended.  Pour over the oreo layer.  
  5. Bake for 35-38 minutes.

    Makes 15 bars.
Calories 225
Fat 9.5g
Sat Fat 3g
Mono Fat 2.5g
Cholesterol 4g
Sodium 200mg
Potassium 14mg
Carbs 40g
Fiber 2.5g
Sugars 13g
Protein 2g

Saturday, June 9, 2012

Eggplant Parmesan

The nutrition on this is going to be tricky, since my husband won't eat vegetarian...SO I had to make meatsauce for him, but I normally would only eat vegetarian sauce (I'm not vegetarian, I just don't like the extra calories usually).  So...I'll break the nutrition down in parts.

First, the eggplant:
  • 1 eggplant
  • 2/3 cup Panko bread crumbs (you won't use it all)
  • 1 egg beater
  • 1 TBSP flour
  • salt, pepper, and seasonings

    My home made sauce (I usually do it WITHOUT the meat):
  • 1 14 oz can diced tomatoes
  • 1 small can tomato sauce
  • 1 TBSP each: garlic powder, minced onion, seasoning salt.
  • 1 tsp: pepper and chili powder
  • (optional) 1 small can mushrooms
  • (optional) 1lb extra lean ground beef
Pasta:  I use 4.5oz Fiber Gourmet reduced calorie pasta to make 3 servings of pasta.   It's 130 calories and 18g of fiber per 2 oz serving! It's good too.

Other optional toppings:
  • Parmesan cheese
  • Mozzarella cheese
  1. Prepare the sauce by placing tomatoes, tomato sauce, and spices in a blender and blending until liquified. Add mushrooms (and/or browned beef.  I trust you know how to brown beef).
  2. Peel and slice eggplant into medallions, then toss slices in a bag with 1 TBSP flour.  Shake well to coat. 
  3. Heat a skillet to medium-high heat and spray with cooking pray.  Also, preheat the oven to 400.
  4. Dip the floured slices in the egg beaters and shake off excess, then dip into the bread crumbs.
  5. A few pieces at a time, brown them on both sides in the skillet, then placed them on a sprayed cookie sheet, and bake for 20 minutes.
  6. Meanwhile, prepare the pasta according to the package directions.
  7. When the eggplant is finished, now is the time when you would (if using mozzarella) melt the mozzarella on top of the pieces.  I use reduced fat slices torn into pieces, then place it back in the still warm oven for a couple of minutes while I got the pasta ready.
  8.  Place the pasta on plates, top with meat (or tomato) sauce, a sprinkle of parmesan, and then the eggplant slices.
  Eggplant only nutrition (makes 3 servings)

Calories: 80
 Fat .5g
Sodium 42g
Potassium 328mg
Carbs 15g
Fiber 4g
Protein 4g

Meat sauce (makes 5 servings). Usually my vegetarian sauce makes 4 servings at about 25 calories each.
Calories 125
Fat 3g
Sat Fat 1g
Cholesterol 52mg
Sodium 252mg
Potassium 108mg
Carbs 3.5g
Fiber 1g
Protein 21g

Pasta (1.5 oz dry). Box serving size is 2oz.
Calories 98
Sodium 90mg
Carbs 31
Fiber 15g
Sugars 1.5
Protein 5g

Total calories with eggplant, meat sauce, pasta, mozzarella, parmesan: 339
Total calories with eggplant, tomato sauce, pasta, mozzarella, parmesan: 229

Friday, June 8, 2012

Caramel Toffee Poke Cake

  • 1 box sugar free yellow cake mix
  • 1 can diet coke
  • 1/3 cup sugar-free caramel sauce (ice cream topping)
  • 2 TBSP Heath toffee bits
  1. Preheat the oven according to the box's instructions.
  2. Pour diet coke into the cake mix and mix until blended, scraping down the sides as necessary.
  3. Cook according to package instructions, remove from oven, and allow to cool slightly.
  4. Poke holes in the cake with a wooden handle (I used the handle of my rubber scraper from step 2.)
  5. Pour caramel by spoonfuls into the holes, and then spread the remaining topping in a thin layer (like a glaze) over the top of the cake. 
  6. Poke a little bit of toffee down into each hole, and then sprinkle some over the top for garnish.
  7. Cut cake into 4x3 rows.  Serve topped with some fat free reddi whip or a dollop of fat free vanilla ice cream for a GOOEY, guilt free dessert.

    Makes 12 servings.
I couldn't wait to taste test it before I took the picture...
Calories 153
Fat 4g
Sat Fat 2g
Cholesterol 1mg
Sodium 308mg
Carbs 36g
Fiber 1g
Sugars 1.5g
Protein 1g