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Chocolate Berry Parfaits

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Posted on Friday, May 28, 2010 9:37 AM | By: Michelle

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Serves 4


2 cups broken low-fat honey graham crackers
2 cups nonfat chocolate or vanilla pudding (prepared)
2 cups fresh raspberries or sliced strawberries
1/2 cup thawed whipped topping 
Additional berries


Place 4 tbsp broken crackers in each of 4 stemmed glasses. Top each with 1/3 cup pudding and 1/4 cup berries. Sprinkle with remaining crackers. In a small bowl combine pudding and whipped topping. Spoon topping over cracker pieces. Top with additional berries. Cover and refrigerate until ready to serve. 


195 calories, 2 grams fat, 5 grams fiber

Taco Salad

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Posted on Tuesday, May 25, 2010 9:04 PM | By: Michelle

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12 ounces ground beef 93% fat free
2 cups chopped yellow, red, or green bell pepper
2 cups bottled salsa
1/4 cup chopped cilantro
4 cups coarsely chopped romaine lettuce
2 cups chopped plum tomatoes
1 cup shredded reduced-fat cheddar cheese
1 cup crumbled baked tortilla chips (about 12 chips)
1/4 cup chopped green onions


Cook beef and bell pepper in large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.
Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tbsp onions. 


Calories 332; Fat 11 grams, Fiber 6 grams

Red Velvet Cake

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9:28 AM | By: Michelle

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Ingredients:  
For Cake:
1 box Red Velvet Cake Mix 
3 large eggs
1 1/4 cup water
1/3 cup vegetable oil
For frosting:
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 tsp vanilla extract

Preheat oven to 350 degrees F for metal or glass pans, 325 degrees F for dark or coated pans. Grease sides and bottom of (2) 9" round pans with shortening. Flour lightly.
Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.
Bake 9" round pans for 30-33 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean.
Cool in pan on wire rack for 15 minutes. Cool completely before frosting.

Frosting: In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in vanilla extract. Apply frosting in between 9" rounds and all over outside of cake.

Beef and Bean Chili

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Posted on Monday, May 24, 2010 8:24 AM | By: Michelle

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This recipe has alot of ingredients, but it is super easy. Serves 4


4 tsp olive oil
2 onions, chopped
1/2 carrot, chopped
1/2 celery stalk, chopped
1/4 green bell pepper, seeded and chopped
4 garlic cloves, minced
1 tsp minced deveined seeded jalapeno pepper
3/4 lb lean ground beef
1 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano leaves
1/2 tsp ground coriander
One 14 1/2 ounces can diced tomatoes
One 16 ounce can pinto beans, rinsed and drained
1/2 tsp salt
Pinch of ground pepper
1/4 cup chopped fresh cilantro
1/4 cup nonfat sour cream
1/4 cup chopped red onion


In a large nonstick Dutch oven or saucepan heat the oil. Saute the onions, carrot, celery, bell pepper, garlic and jalapeno until onions are translucent, about 15 minutes. Add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 5-7 minutes. Stir in the chili powder, cumin, oregano, and coriander; cook, stirring, 1 minute. 
Add the tomatoes, beans, salt and pepper; bring to a boil. Reduce the heat and simmer gently, partially covered, stirring occasionally, until the flavors blend, about 20 minutes. Stir in cilantro. Serve, topped with the sour cream, red onions and some additional chopped cilantro.


402 calories, 12 gram fat, 15 grams fiber


Photobucket

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Posted on Monday, May 10, 2010 4:03 PM | By: Michelle

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Cherry Vanilla Oatmeal


Servings: 2

1 3/4 cups water
1 cup old fashion oats
1/8 tsp. salt
1/4 cup dried cherries
1/2 tsp vanilla extract
2 tbsp. cherry jam
1/4 cup 1 percent low-fat milk

Put water, oats, salt and cherries into medium sized saucepan. Bring to a boil, reduce the heat and simmer for about 5 minutes. Remove from heat. Stir in vanilla extract and cherry jam. Put into serving bowls and pour 2 tbsp. of milk over each bowl.

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Posted on Thursday, May 6, 2010 10:14 AM | By: Michelle

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Blue Cheese Potatoes


total time: 25 minutes

1 1/4 lb. red potatoes, cut into 1 inch pieces
1/3 cup crumbled blue cheese
2 Tbsp. unsalted butter
2 Tbsp. fresh chopped parsley leaves
Pepper to taste

Boil potatoes in a pot of salted water until tender, 18-20 minutes; drain. Toss potatoes with blue cheese, butter, parsley, and pepper.

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Posted on Saturday, May 1, 2010 9:50 AM | By: Michelle

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Coconut & macadamia-coated ice cream with pineapple sauce

total time: 30 minutes + freezing

2 cups sweetened shredded coconut
1 jar dry-roasted macadamia nuts, chopped (3oz)
4 cups softened vanilla ice cream

Preheat oven to 375 degrees.
Toast coconut and macadamia nuts on a baking sheet until lightly golden, 12-14 minutes, stirring occasionally. Transfer to shallow dish to cool.
Shape ice cream into four 1 cup balls, roll in coconut mixture, an arrange on parchment-lined baking sheet. Freeze until firm, about 2 hours. To serve, soften coated ice cream balls for 5 minutes at room temperature.

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8:04 AM | By: Michelle

Category:

Artichoke Chicken with Parmesan Orzo


Total time: 20 minutes

Artichoke chicken:
4 boneless, skinless chicken breast, seasoned with salt and pepper
1/4 cup all-purpose flour
2 Tbsp. extra-virgin olive oil
1 box frozen artichoke hearts, thawed and halved
1 cup dry white wine
1/4 cup honey
2 Tbsp. white wine vinegar
2 Tbsp. unsalted butter
1/4 cup chopped fresh parsley leaves
Salt and pepper to taste

Dust chicken breast with flour. Saute in olive oil in a large nonstick skillet over medium-high heat until brown, about 3 minutes per side.
Add artichokes and saute until edges are lightly golden, 2 minutes. Whisk wine, honey, and vinegar together, than pour over chicken. Simmer 3 mintes to reduce slightly.
Stir in butter, than parsley. Season before serving.

Per chicken breast with 1/3 cup sauce: 461 calories; 15 g fat; 4g fiber

Parmesan Orzo:

1 cup dry orzo pasta
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt to taste
Chopped fresh parsley leaves

Bring a pot of salted water to a boil for the orzo.
Cook pasta according to package directions; drain. Return pasta to the pot and stir in cream and parmesan. Cook until thick, about 1 minute, than season with salt.
Garnish with parsley.

per 1/2 cup: 230 calories; 11 g fat; 1g fiber


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