Saturday, April 27, 2013

Key Lime Cheesecake Crumble

Yum, but I could hardly taste the lime.  I'll increase it next time.

  •   1 box Pillsbury Sugar Free Classic Yellow cake mix, minus 1 cup reserved
  •     1/4 cup Almond Milk - Unsweetened
  •     8 oz Fat Free Philidelphia Cream Cheese
  •     Lime Juice, 1/3 cup
  •     1/2 cup egg beater's original (equivalent to 2 eggs)
  •     1 10 oz can fat free Sweetened Condensed Milk
  •     1.5 tbsp. Margarine
  • 1 cup of reserved cake mix

  1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In small bowl, reserve 1 cup of the dry cake mix for the topping; set aside.
  2. Mix remaining cake mix and milk in a food processor until mixed thoroughly. (I had to add a couple teaspoons of milk here to get the consistency I wanted).  Spread in the sprayed pan with the back of a wet spoon.  It will be very sticky.
  3. In a standing mixer (or hand mixer) beat cream cheese, sweetened condensed milk, lime juice and egg beaters with electric mixer on medium speed until smooth. Pour filling evenly over base in pan.
  4. With fork, mix reserved cake mix and 1.5 tablespoons softened butter until crumbly. Sprinkle evenly over filling.
  5. Bake about 45 minutes or until golden brown. Cool in pan at least 20 minutes. Refrigerate.  Top with fat free cook whip if desired.
Makes 12 servings
Calories 240
Fat 4g
Sat Fat 1.5g
Cholesterol 7mg
Potassium 13mg
Carbs 51g
Fiber 1g
Sugars 21g
Protein 7g

Sausage and Kale Pasta

This called for turkey sausage, but I was out, so I just put chicken in it.  It was still good, but I'll be trying this again with sausage.

  • 8 ounces uncooked Fiber Gourmet whole wheat pasta (any shape)
  • 1/4 cup chopped tomatoes
  • 8 ounces hot turkey Italian sausage  (or chicken)
  • 2 tsp garlic
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper (or cayenne)
  • 1.75 cups water + 1.5 bouillon cubes (or 1 can chicken broth)
  • 1 bunch fresh kale, stems removed, chopped
  • 1 (15-ounce) can navy beans, rinsed and drained
  • 4 tsp parmesan cheese

  1. Cook pasta according to package directions, drain.
  2.  Heat a large Dutch oven over medium heat, and spray with cooking spray. Add sliced tomatoes and sausage to pan; cook 10 minutes or until sausage is browned, stirring to crumble.
  3.  Add garlic to pan; cook 1 minute. Add seasoning, pepper, and broth to pan. Stir in kale; cover and simmer 5 minutes or until kale is tender.
  4.  Stir in pasta and beans.                            
Makes 5 servings

Nutrition (with Chicken.  I'll add sausage nutrition when I make it)
Calories 230
Fat 2g
Cholesterol 22mg
Sodium 725mg
Potassium 350mg
Carbs 51g
Fiber 23g
Sugars 2.5g
Protein 20.5g

Sunday, April 7, 2013

Homemade powdered sugar


  • 1 cup sugar
  • 1-1 1/4 tsp cornstarch (optional), to thicken and prevent caking
Blend in a blender, food processor, spice grinder or coffee grinder.  Sweet! 

Wednesday, April 3, 2013

Chocolate buttercream frosting

  • Heyshey's Unsweetened Cocoa Powder, 6 tbsp 
  • Margarine, Country Crock, 3 tbsp 
  • Powdered Sugar, 1.33 cup, unsifted 
  • Almond Milk Silk Pure Unsweetened 3 tbsp
Cream butter, then add remaining ingredients and mix until blended.  Makes 1 cup.

Nutrition per TBSP

Calories 52
Fat 1g
Sodium 19mg
Carbs 11g
Sugars 10g

Monday, April 1, 2013

Shrimp Bisque

  • 1 bell pepper, choopped.
  • cooking spray
  • 1 8oz package fat free cream cheese
  • 1 can fat free evaporated milk
  • 2 cans fiesta corn, drained.
  • 1 10oz package small shrimp (deveined, tails off).
  • 1 tbsp tobasco sauce
  • 4 small cans cream of potato soup
  1. Sautee the bell pepper in a skillet with some cooking spray until tender, then puree it in a blender or food processor. 
  2. Add all ingredients (including pureed peppers) into one pot and stew until the shrimp is hot and cooked (unless you used precooked shrimp.
Makes 8 servings

Calories 241
Fat 4g
Sat Fat 1g
Poly Fat 1g
Mono fat .5g
Sodium 1250mg
Carbs 31g
Fiber 4g
Sugars 13.5g
Protein 17g

Red Pepper, Spinach, Garlic Quinoa

  • 1/2 cup organic (or not) Quinoa
  • 1 cup chicken broth (I used a bouillon cube)
  • 3/4 cup uncooked spinach
  • 1/2 cup jarred red peppers (or use fresh)
  • garlic powder
  • salt
  1. Add the quinoa, broth, spices and red pepper to a skillet and bring to a boil.  Cover and simmer for 10 minutes.
  2. Add the spinach and then simmer for another 5-7 minutes until Quinoa is finished and spinach is wilted.
Makes 2 servings (feel free to double this recipe)

Calories 167
Fat 2.5g
Sodium 210mg
Carbs 30g
Fiber 3g
Protein 6g

Organic Banana Buckwheat Oatmeal Pancakes

These were good, but not as good as my regular oorganic buckwheat pancakes, and those were lower calories.  The only reason i'd recommend these, is because they're very banana-y.  So, if you like bananas, these are great.

  • 1 ¼ cup old fashioned oats
  • ½ cup organic whole wheat flour
  • 2 tsp. baking powder
  • ½ tsp. sea salt
  • 1 ½ cups unsweetened almond milk
  • 2 ripe bananas
  • 2 tbsp egg beaters
  1. Combine all ingredients in a blender.
  2. Pour on a griddle and cook like regular pancakes (flipping when the mixture appears bubbly).
Makes 8 pancakes

Calories 104
Fat 2g
Sodium 170mg
Potassium 170mg
Carbs 21g
Fiber 3g
Sugars 4g
Protein 3g