Tag Archives: recipe

Corn Potato Pancakes

This is a recipe I have not tried yet, but I want to (and probably will this week).  It sounds yummy, and I am pretty sure my chicklets would love them.

CORN POTATO PANCAKES

2 c. mashed potatoes (with added milk and butter)
1/4 c. all-purpose flour
1/4 c. cream-style corn
1 egg, beaten
3 Tbsp finely chopped onion
1 tsp minced fresh parsley
1/2 tsp salt
1/2 tsp minced garlic
1/8 tsp pepper
6 tsp vegetable oil, divided

1. In a large bowl, combine the first nine ingredients.  In a large nonstick skillet, heat 2 tsp oil; drop four 1/4 cupfuls of batter into skillet.  Cook for 1 to 2 minutes on each side or until golden brown.  Repeat with remaining oil and batter.

Here’s the dirt:
About 6 servings (2 pancakes per serving)

160 calories
8 g fat (2 g saturated fat)
43 mg cholesterol
461 mg sodium
18 g carbs
1 g fiber
3 g protein

-Erica

Parmesan Tomatoes

This is a delicious side that goes with just about any entree.

PARMESAN TOMATOES

3 large tomatoes
1 Tbsp chicken bouillion granules
1/4 c. grated Parmesan cheese
1 Tbsp butter

1. Remove stems from tomatoes; cut in half widthwise.  Place cut side up in an 11 X 7″ baking dish coated with cooking spray.

2. Sprinkle with bouillion and Parmesan cheese; dot with butter.  Bake, uncovered, at 400 F for 20 to 25 minutes or until heated through.

Here’s the dirt:
6 servings

54 calories
3 g. fat (2 g. saturated fat)
8 mg. cholesterol
510 mg. sodium
5 g. carbs
1 g. fiber
2 g. protein

-Erica

Monterey Jack Turkey Burgers

These burgers are delicious (and much healthier than regular burgers).  What a perfect way to enjoy a BBQ with friends and family.

MONTEREY JACK TURKEY BURGERS

3/4 pound ground skinless turkey breast
2 shallots, finely chopped
1 Tbsp reduced-sodium soy sauce
1 Tbsp ketchup
1 tsp minced fresh garlic
1/4 tsp freshly ground pepper
1/3 c. shredded Monterey Jack cheese
4 strips turkey bacon
4 hamburger buns, split and toasted
1 tomato, cut into 4 slices

1. In a large bowl, combine the turkey, shallots, soy sauce, ketchup, garlic, and pepper.  Blend in the cheese, then form into 4 burgers.

2. Heat an indoor ridged grill sprayed with non-stick cooking spray.  Cook the burgers until cooked through (about 6 to 8 minutes on each side).  When you turn the burgers, add the bacon to the grill; cook until crisp (about 3 to 4 minutes on each side).  Serve the burgers in the buns, with the bacon and tomato slices.

Here’s the dirt:
4 servings

306 calories
9 g fat (4 g saturated fat, 1 g Trans fat)
77 mg cholesterol
707 mg sodium
26 g carbs
2 g fiber
31 g protein
130 mg calcium

-Erica

Pineapple Pudding Cake

Here’s another scrumptious dessert fit for all this hot weather.

PINEAPPLE PUDDING CAKE

1 pkg (9 oz) yellow cake mix
1-1/2 c. cold fat-free milk
1 pkg (1 oz) sugar-free instant vanilla pudding mix
1 pkg (8 oz) fat-free cream cheese
1 can (20 oz) unsweetened crushed pineapple, drained
1 carton (8 oz) frozen fat-free whipped topping, thawed
1/4 c. chopped walnuts, toasted
20 maraschino cherries, well drained

1. Prepare cake mix according to package direction; pour into a 13 X 9-in baking pan coated with cooking spray.  Bake at 350 F for 15 to 20 minutes or until a toothpick comes out clean.  Cool completely on a wire rack.

2. In a bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft set.  In a small mixing bowl, beat cream cheese until smooth.  Beat in pudding mixture until blended. Spread evenly over cake.  Sprinkle with pineapple; spread with whipped topping.  Sprinkle with walnuts and garnish with cherries.  Refrigerate until serving.

Here’s the dirt on this recipe:
20 servings

131 calories
2 g. fat (1 g. saturated fat)
1 mg. cholesterol
217 mg. sodium
24 g. carbs
1 g. fiber
3 g. protein

-Erica

Caramel Pecan Candy

In light of posting about cravings I figured I would post something sweet (for all those out there cravings something “naughty”).  These are not too bad that you cannot indulge in one for dessert.

CARAMEL PECAN CANDY

1/3 c. plus 1/2 c. butter, divided
20 cream-filled chocolate sandwich cookies (Oreos), crushed
1 package (14 oz) caramels
3 c. chopped pecans, toasted

TOPPING:
3/4 c. semisweet chocolate chips
3 Tbsp. butter
3 Tbsp. heavy whipping cream
3 Tbsp. light corn syrup
3/4 tsp. vanilla extract

1. In a large saucepan, melt 1/3 c. butter over medium heat; stir in cookie crumbs.  Press into an ungreased 9-in square baking dish.  Bake at 325 F for 10 to 12 minutes or until set.  Cool on a wire rack.  Meanwhile, in a small saucepan, melt caramels and remaining butter over low heat.  Stir in the pecans.  Pour over crust.  Cool.

2. For topping, in a small saucepan, combine chocolate chips, butter, cream, and corn syrup.  Cook and stir over low heat until smooth.  Remove from the heat; stir in vanilla.  Pour over caramel layer.  Cool on a wire rack.  Refrigerate until chocolate hardens.  Let candy stand at room temperature for 5 to 10 minutes before cutting into 1-inch squares.  Store in the refrigerator.

Here’s the dirt on this recipe:
6-1/2 dozen (1-inch pieces)

94 calories
7 g. fat (3 g. saturated)
7 mg. cholesterol
55 mg. sodium
8 g. carbs
1 g. fiber
1 g. protein

-Erica

Crispy French Toast

Here is a twist on a classic breakfast (that is typically not a healthy choice).

CRIPSY FRENCH TOAST

1/2 c. egg substitute
1/2 c. fat-free milk
1/4 c. orange juice
1 tsp. vanilla
dash nutmeg
12 slices day-old French bread (3/4 inch thick)
1-1/2 c. crushed cornflakes

1. In shallow dish, combine the egg substitute, milk, orange juice, vanilla and nutmeg.  Add bread; soak for 5 minutes, turning once.  Coat both sides of each slice with cornflake crumbs.

2. Place in a 15 X 10 X 1-inch baking pan coated with cooking spray.  Bake at 425 F for 10 minutes; turn.  Bake 5 to 8 minutes longer or until golden brown.

Here’s the dirt on this recipe:
12 slices

Per slice:
147 calories
1 g. fat (trace saturated fat)
trace cholesterol
359 mg. sodium
28 g. carbs
1 g. fiber
5 g. protein

-Erica

Spinach and Mushroom Smothered Chicken

This is a recipe I have had my eye on for a while.  I am putting it on the menu this week and thought I would share.

SPINACH AND MUSHROOM SMOTHERED CHICKEN

3 c. fresh baby spinach
1-3/4 c. sliced fresh mushrooms
3 green onions, sliced
2 Tbsp. chopped pecans
1-1/2 tsp. olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 tsp. rotisserie chicken seasoning
2 sliced reduced-fat provolone cheese, halved

1. In a large skillet, saute the spinach, mushrooms, onions, and pecans in oil until mushrooms are tender.  Set aside and keep warm.

2. Coat grill rack with cooking spray before starting the grill.  Sprinkle the chicken with seasoning; grill, covered, over medium heat for 4 or 5 minutes on each side or until juices run clear.

3. Top with cheese.  Cover and grill 2 or 3 minutes longer or until cheese is melted.  To serve, top each chicken breast with reserved spinach mixture.

Here’s the dirt on this recipe:
4 servings

203 calories
9 g. fat (2 g. saturated fat)
68 mg. cholesterol
210 mg. sodium
3 g. carbs
2 g. fiber
27 g. protein

-Erica

Cucumber Chicken Salad

I prefer to have quick lunches because our days are usually busy.  In the past this led to me eating something very unhealthy just because it was quick.  Now, I am starting to make tomorrow’s lunch today, which takes away that excuse.  This is a recipe I have tried, and I truly enjoy.

CUCUMBER CHICKEN SALAD

1 c. cubed cooked chicked breast
1/3 c. chopped seeded peeled cucumber (I did not de-seed mine and it was fine – for me)
1/4 c. fat-free mayo
1/4 tsp. salt
1/8 tsp. dill weed

Combine all ingredients in a small bowl and chill.

*Try this on a bun with lettuce and tomato (and I usually add a piece of swiss cheese because I just love it).

Here’s the dirt on this recipe (these facts include lettuce, tomato, and bun without cheese):
2 servings

350 calories
8 g. fat (3 g saturated)
57 mg. cholesterol
930 mg. sodium
42 g. carbs
3 g. fiber
28 g. protein

-Erica

Banana Berry Drink

This “smoothie” tastes *wonderful* and is a great breakfast for someone crunched on time.

BANANA BERRY DRINK

3/4 c. orange juice, chilled
1/3 c. pineapple juice, chilled
1 c. frozen blueberries
1/2 c. frozen sweetened sliced strawberries
1/2 c. plain yogurt
1 small ripe banana, sliced

Place half of each ingredient in a blender; cover and process until smooth.  Pour into chilled glasses.  Repeat with remaining ingredients.  Serve immediately.

Here’s the dirt on this recipe:
5 servings

100 calories
1 g. fat (1 g. saturated fat)
3 mg. cholesterol
13 mg. sodium
22 g. carbs
2 g. fiber
2 g. protein

-Erica

Cheesecake…really

As you can probably tell already I love sweets.  I really do.  There is nothing better than cuddling up on the couch with my hubby and sharing something sweet…or is there?  Yes, yes there is – losing weight and being healthy!  But, I have already declared that I will not be giving up all sweets.  I know I cannot do that, and I know if I try I will fail.

Thankfully, there are options available to enjoy without sabotaging your entire day (or week…or plan in its entirety).  This happens to be one of them:

CHEESECAKE

12 graham crackers (2.5″ squares), crushed finely
2 c. light cream cheese (Neufchatel)
1 c. fat-free sour cream
1/2 c. sugar
2 tsp. vanilla extract
2 large eggs
2 tsp. grated lemon zest

1. Preheat the oven to 325 F; wrap the outside of a 10-inch springform pan with heavy-duty foil; then spray the inside entirely with nonstick spray (again I use Cake Release by Wilton).  Press the graham cracker crumbs over the bottom and partially up the sides of the pan.

2. In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sour cream, sugar, and vanilla until smooth.  Add the eggs, 1 at a time, beating on low speed until blended; stir in the lemon zest.  Pour the batter into the springform pan and set into a large roasting pan.  Pour boiling water into the roasting pan to come halfway up the sides of the springform pan.  Bake until almost completely set (about 30 to 35 minutes).

3. Turn off the oven and prop open the door with a wooden spoon; leave the cake in the oven another 30 minutes.  Transfer to a rack and run a knife around the edge of the pan to release the cake.  Cool completely, then refrigerate, covered, until ready to serve.

Here’s the dirt on this recipe:
16 servings

128 calories
6 g fat (3 g saturated, 0 g Trans fat)
42 mg cholesterol
210 mg sodium
14 g carbs
0 g fiber
5 g protein
64 mg calcium

-Erica