Wednesday, February 22, 2012

Raspberry Fool

Are you on Pinterest? If not, you should be! It is a website that requires you to receive an invitation before you can join.  If you need to be invited, email me and I will hook you up! My friends Candi and Pam invited me to join a long time ago, and I resisited. I spend too much time on Facebook and blogging, as it is, and didn't need another obsession, but, of course, I caved, and now I cannot stop pinning!!!  If you aren't familiar with Pinterest, it is a website that allows you to create your own virtual bulletin boards to save all the wonderful ideas you come across on the web.  I have a board of inspirational quotes, yummy recipes, amazing & stylish outfits, shoes, scrapbook pages, crafty ideas, hairstyles, photography ideas, books, and so on and so on. I even got my Mom hooked! You can follow other people to see what they have pinned and they can look at your pins for inspiration! If you are interested, follow me here.

So, I have been pinning like crazy, but finally took some time to actually make one of the many recipes that I pinned to my over-flowing dessert board.  This yummy Raspberry Fool recipe came from Real Simple Magazine's website. I made it for Valentine's Day and the whole family loved it!! (And, yes, I snuck in some Girl Scout cookies too!) LOL

Enjoy!!!

Tuesday, February 21, 2012

Raspberry Puffs

Ingredients

Directions

  1. Heat oven to 350° F.
  2. Using an electric mixer fitted with a whisk attachment, beat the egg whites on high until stiff peaks form, about 1 1/2 minutes. With the mixer running, slowly add the granulated sugar. Continue beating until glossy, about 1 minute. Add the orange zest and vanilla.
  3. In a small bowl, combine the flour and baking powder. Gently fold the flour mixture into the egg mixture until no white streaks remain. Spoon the batter into a large resealable plastic bag. Using scissors, cut the end off a corner of the bag to create a circle about 1/2 inch in diameter. On a parchment-lined baking sheet, pipe the batter into 24 1 1/2-inch rounds (about the size of silver dollars). Bake until puffed and golden, about 12 minutes. Transfer to a rack to cool completely.
  4. Meanwhile, in a small bowl, combine the sour cream and preserves. Spread some of the raspberry mixture onto the bottom of half the cookies. Form sandwiches with the remaining cookies. Sprinkle with the confectioners' sugar just before serving.

Saturday, February 18, 2012

Creamy & Skinny Crockpot Chicken Noodle

Creamy & Skinny Crockpot Chicken Noodle

This is one of my new favorite crockpot recipes!

2 cups cooked, chopped chicken
2 carrots, sliced
2 stalks of celery, sliced
8 oz of mushrooms, sliced
1 medium onion, chopped
32 oz fat free chicken broth
4 cups of water
3 oz cream cheese, cut into cubes
1 box/bag of egg noodles
1 tsp Thyme
black pepper
garlic salt

Add chicken, carrots, celery, mushrooms, onion, broth, water, Thyme, pepper and garlic salt to crock pot.  Cook on low heat for 6-8 hours.  30 minutes before serving add the cream cheese and noodles. Stir 2 times during cooking to prevent noodles from sticking to the bottom of the crockpot.  Add more water if the noodles absorb too much.


Friday, February 17, 2012

Skinny Reuben Substitute

In my search for healthier alternatives to comfort foods, I came across this recipe from Ellie Krieger of the Food Network for a skinny reuben.  In place of the more fattening corned beef or pastrami, she substitutes cracked black pepper turkey breast. I found it at the deli counter at Super Target and Jewel, and it is so yummy and much leaner! I added some melted swiss cheese, low fat Thousand Island dressing and sauerkraut on pumpernickel bread.  I served it up with some Ore Rida sweet potato fries (I usually make my own, but was short on time) and a 5 calorie pickle! It was so delicious and super quick too!

Thursday, February 16, 2012

Zucchini Turnip Soup


This Souper easy soup is so yummy and delicious, not to mention healthy!!

Zucchini Turnip Soup
2 zucchinis, sliced
1/4 cup minced garlic
2 turnips, peeled and chopped
1 carrot, sliced
8 oz. sliced mushrooms
2 celery stalks, sliced
1 onion, chopped
1 cup quick cooking barley
1 bag frozen corn
32 oz fat free broth
2 cups water

Saute all veggies for 4-5 minutes or until soft.  Add broth, water, barley and frozen corn. Bring to a boil. Turn down heat and simmer for 30 minutes.

Friday, February 3, 2012

Vanilla Banana Pudding



Believe it or not, this is a low-cal, delicious dessert that my children (and husband) absolutely loved!!! One serving is about 300 calories and 2 g of fiber.

Vanilla Banana Pudding
2 cups low fat milk
2 large eggs
1/3 cup sugar plus one teaspoon
3 Tbsp cornstarch
2 tsp vanilla
24 Vanilla wafer cookies
3 large, ripe bananas, sliced
1/3 cup heavy whipping cream

In medium bowl, whisk milk and eggs.  In a medium saucepan, whisk 1/3 cup sugar and cornstarch until well combined.  Gradually add the milk & egg mixture, whisking until smooth.  Turn the heat to medium and cook, whisking constantly, until the mixture thickens and boils, about 6 minutes.  Boil for one minute.  Stir in the vanilla and remove from heat.  Chill for 30 minutes.

Place a layer of vanilla wagers on the bottom of a 1 1/2 quart  bowl or casserole dish.  Layer with one third of the banana slices.  Top with one third of the pudding.  Repeat.  Chill.

Before serving: whip the cream with an electric mixer.  Add the remaining 1 tsp sugar and coninue to beat until soft peaks form.  Top pudding with whipped cream and crumble a few wafers on top as garnish.  Makes about 6 one-cup servings.

Wednesday, February 1, 2012

Avocado BLT


This is a fun, creamy, and somewhat healthier version of a BLT (healthier than using mayo).

In place of the mayo: smash a ripe avocado.  Squeeze half a fresh lemon and mix.  Add a dash of salt and pepper.  Spread the avocado mixture on one half of a bun.  Top with crispy bacon, lettuce and tomato. Yum!

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