Watching What I Eat: lowfat

Showing posts with label lowfat. Show all posts

Green Cake Batter Smoothie

Green Cake Batter Smoothie

Cowabunga!! This stuff is amazingly good! It tastes just like cake batter ~ no fooling!! This smoothie gets it delightful green color from spinach, but just because you make this with spinach, don't let it turn you off. You can't taste the spinach, at all. Indulge your inner kid & have this green concoction for breakfast or a treat. Ya gotta love a green smoothie when it tastes like cake batter.

The following recipe was adapted from one by Mama Pea, over at ~ Peas & Thank You. If you haven't been to her site, go check it out, it's awesome!! She makes the most amazing vegan food & smoothies. Plus, she is funny as all get out. After reading one of her posts, I was inspired to rush right into my kitchen to make her Cake Batter Green Smoothie, but I was missing a bunch of the ingredients she called for. I just used what I had on hand that sounded like it would create a similar taste. Not having the exact ingredients for a recipe will NEVER stop me. As Monty Python once said: Adopt, adapt & improve!

I must say, the shocking green smoothie turned out fantastic! Of course, Roy wouldn't touch it with a 10 foot pole, because of the vibrant green color. Sucker! His loss was my gain ~ all the more for meeee! J tried it & liked it. He won't pass up anything that tastes like cake batter...and you shouldn't either. Thanks for the bit of green inspiration, Mama Pea!

Green Cake Batter Smoothie
makes 1 smoothie

Ingredients

2 cups prewashed/bagged baby spinach
1/2 cup fat free milk
1/2 cup plain yogurt
1 scoop vanilla whey protein powder
1/4 cup quick oats
1 tsp almond butter
1/2 cup silken tofu
1/2 tsp vanilla extract
4 slices frozen banana (cut into approx 1/2 inch slices)
6 ice cubes
2 packets Equal, or to taste (or sweetener of choice)

Directions
Throw all ingredients in blender & blend until smooth.

What an easy way to eat your greens ~ enjoy!

Bangers & Mash ~ Cauliflower Mock Mashed Potatoes

Bangers & Mash ~ A meal both the English & the Irish call their own. This would be a perfect meal for a St. Patrick's Day celebration, or for any time.

Bangers & Mash ~ We often eat this meal in our home, it's a dish that satisfies our need for a bit of English 'pub grub'. The only thing better would be to be eating it in a real English pub, in England, with a pint of Newcastle Brown Ale. One can wish. :) This meal is also a favorite in any Irish Pub you go to, either here or abroad. Good pub grub, is good pub grub ~ wherever you are.

OK, I must confess. This time when I made my Bangers & Mash, I tried something just a little bit different. This 'mash' isn't my usual traditional mashed potatoes ~ I actually made these out of CAULIFLOWER! I've read about how versatile cauliflower is & all the info was true. It comes out sooo much like spuds, without the high carb guilt. You've got to taste them to see why I'm so excited about this new way to make 'mash'. You may never go back to regular mashed potatoes again. Or, if you just want to cut down on the carbs in your regular mashed potatoes, make it with a 50/50 split of potatoes & cauliflower.

Since I try to watch how much fat we eat, I have found a sausage that I love, it's from Trader Joe's ~ Sun-dried Tomato & Basil Chicken Sausage. It is so good! I use it in all sorts of dishes, it lends itself to many ethnic recipes. It has only 6g fat per link & it's REALLY tasty. Perfect for a quick meal since they are already cooked. Just heat & serve.

If you are looking for something easy for St. Patrick's Day celebrating, are longing for a bit of English pub grub, or just want an easy & quick weeknight meal ~ give Bangers & Mash a try. I think you might just love it as much as we do. Enjoy!

Cauliflower Mock 'Mashed Potatoes'

serves 3-4

1              large head of cauliflower, broken into florets
2 tbsp    butter or margarine, or to taste ~ the less you use,
    the lower in calories/fat it is
1/2 tsp     onion powder, or to taste
2 tbsp     lowfat or fatfree cream cheese, or to taste

~              salt & pepper, to taste
~              milk, if needed to thin the mash

1)   steam cauliflower ~ until it is very tender

2)   drain the cooked cauliflower, make sure it is as dry
as you can get it

3)   put cooked cauliflower in a food processor (in batches if necessary)
   ~ add butter, cream cheese & onion powder
         ~ blend until smooth, like whipped potatoes
     ~ add a bit of milk, but only if needed to thin out the mash
   ~ salt & pepper to taste

4)    serve just like regular mashed potatoes, topped with butter or gravy

Quick & Easy Eggs Benedict with Asparagus ~ Low Cal, Lowfat & Low Carb

Quick & Easy Eggs Benedict with Asparagus ~ Low Cal, Lowfat & Low Carb

A friend of mine just gave me a carton of fresh, brown eggs. She recently started raising chickens in her backyard & 'the girls' are now all grown-up & have just started laying. Major score!! Nothing is better than 'fresh from the backyard' eggs. Happy chickens = really tasty eggs.

Since I have fresh eggs & just bought some beautiful spring asparagus at the market, I decided making Eggs Benedict was in order. I am the only one here this morning, so I decided on a simple version that wouldn't take too long to make & that would be lowfat, low cal & low carb.

Here is what I just had for my late breakfast ~ this is truly real-time Watching What I Eat. :)

Quick & Easy Eggs Benedict ~ Lowfat, Low Cal & Low Carb

serves one

1 fresh egg
1 piece    low carb toast    (I love Healthy Life Bread -
    5 net carb/35 cal per slice)
2 slices    thin sliced ham (I love Land'o'Frost Brown Sugar Ham)

6 spears asparagus    (the thinner the better, for tenderness)

'Mock Hollandaise Sauce'
1 tsp       low cal margarine
1/8 tsp    lemon juice
pinch       turmeric
2 tsp        lowfat mayo (I only use Hellmans/Best Foods)

~     Pam, spray oil
~             salt & pepper, to taste

The steam cooks the top of the egg so you don't have to flip it over

1)   toast the bread & cut off the edges, set aside until ready to assemble

2)   steam asparagus in microwave for 1 1/2 minutes, keep warm until ready
   to assemble

3)   heat ham in skillet, keep warm until ready to assemble

4)   add egg to med/hot nonstick skillet, sprayed with Pam ~
after about a minute add a little hot water to the skillet & cover with lid ~
the water/steam will start to cook the top of the egg so you won't have
to flip the egg ~ continue cooking to desired firmness

5)   right before egg is done, nuke the margarine, lemon juice & turmeric until
margarine is melted, add mayo to melted margarine mixture & blend
      until smooth

6) start layering ingredients in this order ~ toast, ham, egg, asparagus,
Mock Hollandaise, salt & pepper to taste

Enjoy!

Soup's On! ~ Making tasty soups out of odds & ends

Bachelor Soup ~ leaning toward Italian Minestrone

It is back to being cold & snowy today. Ugh. I really thought we were done with the winter weather ~ no such luck. Soup sounds like a good choice for dinner tonight & since I'm getting out the soup pot, I thought I would share some pictures of soups that I have made this season & give you a little back story as to how they come into being...

Bachelor Soup is something my hubby has been making for years ~ long before he met me. He would clean out his fridge on his days off & make a big pot of soup. When he was getting low on soup he would add a can of Chunky Soup to stretch it out. I actually found a post on Bachelor Soup on the net. I guess great guy minds think alike. :) So, whenever the husband makes a pot of soup it is called... Bachelor Soup.

'Odds & Ends' Turkey Soup

I have a few names for the soups I make without a recipe ~ 'Odds & Ends' Soup, 'Clean Out the Fridge' Soup, 'It's Trash Day' Soup or 'Veggies Need Using Up' Soup. Whatever name those soups go by, they always turn out pretty tasty. When you cook like that, you are creating a 'One Of' kind of soup. The only problem is if it turns out really good, then the chances of making it the exact same way again are pretty slim. That's OK, I'll risk it :)

The recipe for this kind of soup is culinary improv at it's finest. If you want your soup to have a Mexican flair ~ just use your favorite Mexican spices, like cumin/chili powder/taco seasoning/cilantro & rice or pinto/black beans & maybe some tortilla chips for a topping. If you want more of an Italian flavor ~ use your favorite Italian herbs like basil/oregano/marjoram & add some pasta, kidney/cannellini beans or tomatoes.

However you make it ~ be it an all veggie soup or an 'one of a kind' mix of ingredients ~ using what you have available in the fridge is such a perfect way to stretch-a-buck & feed your family something healthier than takeout. I like to serve the soup with bread, corn muffins or crackers. Dress it up any way you want ~ make it your own & enjoy your soup masterpiece. It might become a weekly event, just like it is in our house. Anyone want a bowl of soup? Bon Appétit

Tonight I am calling it...

Odds & Ends Soup

8 cups        favorite broth
1/2 cup    onion, chopped
1                 bay leaf
1 clove      garlic, minced
2 tsp           mix of favorite herbs/spices, salt-free
                 herb mix (or to taste)

~                  salt & pepper, to taste

~   as much stuff in the fridge as you need to use up
          - leftover cooked veggies, cut up small
          - leftover cooked meat, cut up small
          - leftover noodles
          - leftover rice

          - uncooked veggies that need to be used
up, cut up into small pieces

~ optional add-ins, mix & match to your heart's
   content
   - can of fire roasted tomatoes
   - can of beans - like kidney, navy, pinto,
   black or cannellini beans, with juice
   - chopped cabbage, 3 cups
   - can of cream of mushroom soup,
condensed

1)     put first 5 ingredients in a large soup pot and any
        uncooked veggies you are using & simmer for 10 minutes

2)     add in as many cut up leftovers & optional add-ins as you wish

3) simmer all for 20 minutes

4)     add salt & pepper to taste ~ enjoy with corn muffins, bread or crackers

'Veggies Need Using Up' Soup

'It's Trash Day' Soup

The Kind Diet Cookbook ~ Flirting with Veggies


Roasted Cauliflower Steak ~ This was really good. It's a bit tricky to cut the cauliflower into a steak that will stay together, but just take your time. It makes an impressive display when you cut it right. I cut it in half horizontally & had good luck. You can get a couple of good slices that way, just work your way out from the first middle cut. Don't worry if it doesn't cut quite right, it will still taste great!

I'm a Flirt! Want to know what you are? Then go get a copy of Alicia Silverstone's vegetarian lifestyle/vegan cookbook ~ The Kind Diet. My local library had a copy, so I checked it out. I liked it so much I bought a copy for myself. Alicia has written an engaging book about the vegetarian lifestyle that is interesting & easy to read. It gets you thinking about the daily choices we all make in regards to eating & living. She makes a compelling argument for the vegetarian lifestyle & eating vegan ~ without sounding superior or preachy. I appreciate that. She graciously welcomes us into her home & shares her ideas in a sincere & thoughtful way. This is much more than just a cookbook, it is a kind & gentle road map for our journey in life. Read it for yourself & you'll see what I mean. I'm sure you'll be as charmed as I was by what she has to say. Even if a vegetarian/vegan lifestyle is not for you, her book is still full of information that we can all benefit from.

I've made about a dozen recipes so far & have enjoyed them all. I don't think of them as 'vegan recipes', I just see them as recipes for dishes I'd like to eat. I'm looking forward to making more dishes from her cookbook & since Spring is just around the corner, I'm sure I'll find much to tempt me. Now, I don't think I will ever get beyond being a Flirt, but it is nice to know there is a guidebook out there that I can relate to if I ever decide I want to be a Super Hero. When you read her book... you'll get that statement. :) Check out her website ~ The Kind Life

Baby Bok Choy with Sesame Vinaigrette ~ So good tasting & good for you, too. These make a tasty dish & cook up in minutes. I just used apple cider vinegar, since that is what I had on hand. Be flexible, if you can't find a certain ingredient ~ just use something similar.

Maple Roasted Louts Root Chips ~ The original recipe also called for lotus roots, leeks & sunchokes, but I only used the lotus root ~ the market was all out of the other veggies in the recipe. The lotus roots are such a beautifully exotic veggie. I just love the lacy designs they make when you slice them. They are surprising tasty & in this recipe they are savory, yet sweet. I could see these becoming addicting.

Green Chili Bean Dip ~ Fat Free & Fabulous

Green Chili Bean Dip with Chips ~ You'd never know the dip was Fat Free!

I am still thinking about appetizers / hors d'oeuvres for an Oscar Party. How about some dip? I think something creamy & a little spicy would be a good choice. If you were to make it fat free & low calorie ~ I think you would definitely have a winner. Since Los Angeles is home to some really great Mexican food, I decided on something with a bit of Mexican flair. So, here is my recipe for ~ Green Chili Bean Dip. It is so easy to make & only takes minutes to put together. It tastes like it is full of calories - it has such a rich flavor. But, nope ~ no fat in this baby!

Depending on how low cal you want it, serve it with ~ baked chips, veggies or regular chips.

Green Chili Bean Dip ~ Fat Free
makes approx 1 cup

half of a 16oz. can             fat free refried beans
6 tbsp                                 chopped fire roasted green chiles - (like Ortega brand)
                                           get the 4oz. can
1 tbsp                                 water
2 tsp                                   taco seasoning mix

Blend all ingredients with a fork, in medium bowl, until smooth. Let sit in fridge for an hour, or overnight, so flavors can meld.

It can be eaten either - hot or at room temperature. Serve with baked chips, veggies or regular chips.

                                                 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
If you'd like another Mexican low calorie treat, try these Baked Jalapeno Poppers. I wrote about these last month & served them for Super Bowl. Another appetizer that is full of flavor but low on calories. Enjoy!

Baked Jalapeno Poppers

Mardi Gras Food & Drink ~ Roasted Cajun Sweet Potato Fries & Hurricanes

Hurricane

Today is the last day of Mardi Gras ~ time to pull out all the stops & go for broke! If you are still looking for a little something to spice up your meal & cool down the heat ~ I've got a few favorites of ours to share.

I really like Cajun Sweet Potato 'Fries'. The Cajun spice is perfect with the sweet potato flavor. Since I roast them in the oven, they do not come out crispy like french fries, but are softer. That is fine with us, we still pick them up & dip them like regular fries. They are also low fat since I toss them with just a bit of olive oil before roasting. J really likes them, surprising since they have a bite. Lucky for me ~ he is an adventurous eater for a 7 year old. I couldn't keep him out of the plate of 'fries' I made for this post, I had to snap the pictures quick. :)

Let's not forget the favorite cocktail of Mardi Gras ~the Hurricane. Perfect with all with the spicy food that is being consumed today. Nothing beats a good, fruity, rum drink to make you think of warm weather & slow Southern style. Let's crank up the jazz and...

~~~ ~~~ Laissez les bon temps rouler! ~~~ ~~~

Mardi Gras Treats ~ Roasted Cajun Sweet Potato 'Fries' & Hurricane

Cajun Sweet Potato 'Fries' with Spicy Ranch Dipping Sauce
serves 2-3

Slice like french fries

for sweet potato 'fries'
2 large       sweet potatoes, peeled
1 tbsp         olive oil
1/2 tsp        Cajun spice mix (or to taste)

-                 Pam cooking oil spray
-                 extra Cajun Spice to sprinkle
-                 salt & pepper, to taste

Spice it up!

for dip

2 tbsp     yogurt
1 tbsp     ranch dressing
1 tbsp     ketchup
-                few drops Louisiana Hot Pepper Sauce (or to taste)
-                salt & pepper, to taste

1)   preheat oven to 425

2)   slice sweet potatoes into french fry sized strips, toss with oil & spices

3) spray cast iron skillet or pan with Pam & put spiced fries in a single layer

4)   bake for 20 minutes & then turn fries; bake for additional 20 minutes

5) while fries are roasting, mix all dip ingredients & keep in fridge until
      ready to eat

6)   when fries are done sprinkle with additional spice,
salt & pepper if desired

7)   serve with dip ~ Enjoy!

Roasted Cajun Sweet Potato 'Fries'

Lettuce Wraps ~ Low Carb way to enjoy your favorite foods

Chicken Fajita Lettuce Wraps ~ Using lettuce leaves to wrap the fajitas in instead of tortillas saves so much in the carb department.

I love Lettuce Wraps. I love how easy they are to make, how low carb they are & how easy they can be on the waistline. I have been eating them since the early 90's, long before the current Lettuce Wrap & Low Carb craze.

The first time I had a Lettuce Wrap was in a little Korean BBQ restaurant. It is not known as a Lettuce Wrap in Korean cuisine, it is called Ssam. The name of the restaurant is long forgotten, but it was in an area of downtown Los Angles known as Koreatown. A place filled with authentic Korean eateries & shops. Exotic sights & smells are everywhere. As I remember it, (mind you this was waaay back in 1991) it was a celebratory lunch with my boss & coworkers. After the first bite, I was forever smitten with the cuisine & cooking technique. Who wouldn't like to have a personal sized BBQ grill, smack-dab in the middle of your table? Or being able to play with fire, cooking an array of raw meat/veg, having bowls & bowls of unusual side dishes to taste ~ all while having a few beers & a good time with friends? It's like being at an exotic backyard BBQ, but inside & more intimate. Primal ~ yet refined ~ all at the same time. If you can, try it ~ you'll love it!

It has been a long time since I have had the pleasure of a Koreatown BBQ dining experience, but I have continued to enjoy making Lettuce Wraps at home. They are not just filled with traditional Korean fillings. I fill them with whatever type of food I am craving at the moment. Mexican, Greek, American, Vegetarian...you name it. Just about anything tastes great in a Lettuce Wrap.

I like to use Romaine lettuce, but lots of other types will do. Choose your favorite one & have at it. Here are a few of my many creations....

Greek Hamburger Lettuce Wraps - Using a Greek spice mix makes this so easy to make & cooking the hamburger is quick when I use my George Foreman Grill. I break up the cooked burger & top with cucumber, tomatoes, onion, olives & a feta cheese/yogurt dressing. Excellent!

Walnut Chicken Salad Lettuce Wraps ~ Grapes are so nice added to the salad & canned chicken breast chunks (rinsed to get some of the salt broth off) make it quick & easy.

Vegetarian Philly Cheesesteak Lettuce Wrap ~ No need to miss out on the ever-so-popular Philly Cheesesteak if you have cut out meat. I just use the TVP Beef Chunks that I like. Just cook your onions (I also like mushrooms in mine), add the prepared/spiced 'beef chunks', top with melted cheese & serve in the lettuce wrap. A low carb, vegetarian treat of an American classic.

After writing this post, I am dying to make a Lettuce Wrap. I just checked & the veggie bin is empty. :( So, off I go to the store to get some Romaine & other supplies. I recently found an interesting, low cal Korean recipe using frozen, thin sliced beef, from Trader Joe's. It would be perfect in a Lettuce Wrap. Guess I'll be stopping there, too. The things I will do to make my tummy happy... :)

Valentine's Day Treats ~ Strawberry Desserts Sure to Please!

If you are still looking for that perfect strawberry treat to serve on Valentine's Day & you want to venture past the traditional chocolate dipped strawberries... Maybe some of these treats might inspire you. I make these easy, elegant desserts whenever there are strawberries available. They would be perfect to share with the one(s) you love....

Strawberry Shortcake with Crème de Cassis, topped with Whipped Cream & shaved Dark Chocolate

Elegant Strawberry Shortcake

That just sounds sooo good, doesn't it? But when you break it down into it's parts, it really is pretty simple & straight forward. Use a pretty wine glass & doll it up a bit ~ and you've got a fancy dessert, in no time flat!

I used Twinkies (yup, Twinkies - when you have a 7 year old, you have Twinkies around from time to time) as the shortcake layer. I just sliced them into rounds & layered them around the glass. Then I filled the inside with sliced strawberries that had been tossed with a bit of sugar & Crème de Cassis. I poured a bit more Crème de Cassis around the glass so the Twinkie was nicely soaked, but not too much. Then just topped with whipped cream, a little bit of Twinkie cut into wedges & shaved dark chocolate (from J's stash of candy) All done in about 5 minutes, 10 if you count cutting/sugering the strawberries. If you want this for the kids, just omit the Crème de Cassis & use some of your favorite sweet fruit juice.

Strawberries with Cannoli Creme

Strawberries w/Grand Marnier, Cannoli Creme & Chocolate

Another dessert made in a pretty wine glass. I think any dessert always looks more special in a wine glass. Slice the strawberries, mix with a bit of sugar & Grand Marnier. (or sweet orange juice) I make the Cannoli creme by mixing some light cream cheese, yogurt, a little sugar & Grand Marnier. (or sweet orange juice) Add chocolate chips. Excellent!

Balsamic Strawberries

Who would have thought strawberries & vinegar would pair up so well, but they really do. Give this a try if you are looking for a sophisticated spin on almost naked berries. So easy to make ~ Sprinkle one pound of sliced strawberries with a tablespoon of sugar & stir. Leave for 15 minutes, then drizzle on a tablespoon of balsamic vinegar & stir. Wait an hour & then serve it in a ~ you guessed it ~ wine glass.

Chocolate Pudding Parfait w/Strawberries

Chocolate Pudding Parfait with Strawberries

For the young or young at heart, here is a fun little dessert. Just take a chocolate pudding cup, sliced strawberries that have been sprinkled with sugar, some crumbled cookies & whipped cream. Assemble in a pretty dish or glass.

Enjoy!

Quick & Easy Vegetarian Borscht ~ From Russia, With Love

Quick & Easy Vegetarian Borscht

Today is Meatless Monday. I wanted to try to keep up with the Pink Week theme because of Valentine's Day. No easy task when you are talking about creating a meal. What to make? What to make??

The logical choice was to make Borscht, since the beets would supply the pink color. This dish has been around for generations & when served hot, is winter comfort food for so many. (I think it's vibrant hue adds to it's wintry appeal) OK.... next challenge. It was too cold to go to the shops to get supplies. Hmmm... I had to get really creative with the items I had on hand - in the fridge & in the pantry. Happy to say, I was able to come up with a quick, easy & tasty way to make this colorful & hearty dish. Yipee!

I added TVP 'Beef Chunks' to give the Borscht a 'meaty' feel, but you could just as easily skip it if you don't have any or don't like them. I know using canned beets & sauerkraut is not traditional, but it is what was available in my pantry & worked out just fine. It made the prep super easy & I just love that. Also, I was all out of tomato paste, so I used ketchup as a stand in. (oh, the horror - don't judge :)) If you read other Borscht recipes, they call for tomato paste, sugar & vinegar.... add a bit of water & you've got - ketchup. Works for me. Not having the exact ingredients will almost never stop me from making a recipe. That's what being creative in the kitchen is all about!

Borscht ~ From Russia, with love... (heehee ~ Corny, I know ~ but I couldn't resist) :)

Vegetarian Borscht

TVP Beef Chunks

4 cups broth (use your favorite kind)

1 cup red potato, chopped

1 cup carrot, chopped

1/2 cup celery , chopped

1/2 cup onion , chopped

1/2 cup TVP Beef Chunks (optional)

3 tbs ketchup (or tomato paste & a little sugar & vinegar)

2 bay leaves

2 tsp sugar

1 tsp dill weed

1 tsp smoked paprika

1/2 tsp caraway seeds, crushed

Add first 12 ingredients

1 14 oz. can sliced beets w/juice, cut into strips

1 1/2 cups sauerkraut

1 cup yogurt or sour cream

- dill weed for garnish

- salt & pepper to taste

1) put first 12 ingredients into pot & bring to boil

2) once boiled, reduce heat & simmer for 15 minutes

Simmering...

3)   then add beets, any beet juice & sauerkraut, stir

4)   simmer 5 more minutes & add salt/pepper to taste

5)   serve topped with dollop of yogurt/sour cream &
dill weed

Enjoy!

Beet Tzatziki ~ Exotic spin on a Greek classic ~ So pretty in pink!

Beet Tzatziki

Pink is tripping my trigger right now. So, I'm running with a ~ Pink Food & Drink ~ theme this week. Well, it is almost Valentine's Day & all...

This is my favorite savory Pink Recipe ~ Beet Tzatziki. This pureed beet version of tzatziki is a twist on the classic Greek Cucumber Tzatziki, since it is made with (you guessed it) beets & it's pureed. Now, this dish is no ordinary shade of pink. It's not a soft, blushing bride, shade of pink. It's not even a kid shade of bubblegum pink. It's hot, over the top, 100% SHOCKING PINK!!! Nothing bashful about it. Right on! It makes me happy just to look at it & it makes me even happier to eat it. Be careful, it is addicting. One taste & you'll be hooked, too...

This wonderful recipe has such a smooth attitude. It is super easy to make & very forgiving of changes to the recipe. I used canned beets since I didn't have any fresh to roast & I added dried dill (instead of fresh, because I only had dried) since I love beets & dill together. (Try the chunky Beet Tzatziki version, too)

It's really versatile & this smooth recipe can morph into just about anything you want it to be. You can use it as a dip, as a chilled soup, as a dressing for sandwiches/salads, as an exotic sauce over chicken & tofu. Or ~ just eat it right out of the bowl with a spoon. It really is that good!

Beets ~ fresh, roasted, canned, pickled, grated, shredded, sliced or pureed ~ I love' em any way I can get' em! You are so Pretty in Pink. Will you Beet my Valentine? (heehee ~ I make myself laugh ;)

Super Simple Strawberry Sherbet ~ A Valentine's Day Delight!

Super Simple Strawberry Sherbet

Super Simple Strawberry Sherbet ~ This is so good! It's one of the best frozen desserts I have ever made. It really couldn't be any easier to make. Frozen strawberries, a little strawberry yogurt, water & agave. Give them a quick spin in the food processor. That's it. Amazing flavor & texture. It's a healthy, low fat, low calorie, low carb, heart friendly dessert.   What's not to love?

Speaking of love... Since Valentine's Day is just around the corner, how about making this part of your Valentine's Day menu. Strawberries & Valentine's Day go hand in hand. The color is a perfect shade of pink & who doesn't love pink this time of year?

Our local markets are really pushing the fresh strawberries right now. Maybe you will be lucky enough to find some sales in your area, too. If you can't get a hold of fresh strawberries to freeze at home, just get a pound bag of whole frozen, unsweetened ones. Both kinds taste great. This is a great recipe for vegetarian / vegans, just use soy yogurt in place of regular yogurt.

I think I hear the bag of frozen strawberries calling my name. Time to make some more...

Enjoy!

Meatless Monday ~ Vegetarian Lasagna

Low Fat Vegetarian Lasagna

Vegetarian Lasagna is a perfect fit for a Meatless Monday meal. It is so full of possibilities. You can keep it simple & just have a variety of cheeses. Maybe you'll want to include some of your favorite veggies in one of the layers, just to make it a bit more interesting, or maybe...

I like to add zucchini & extra onion/bell peppers to mine. Sometimes eggplant makes an appearance. I like to use a Marinara sauce with those veggies.

If I use a Bechamel or Alfredo sauce, it begs for me to include spinach, mushrooms, some smashed Great Northern beans (I love their taste/texture), a bit of nutmeg & basil.

If you just have to have the 'taste of meat' in your lasagna, then add some vegetarian 'meat crumbles' to the layers or to the sauce. I bet no one would know it was meatless - unless you told them.

For this Low Fat Veggie Lasagna ~ I kinda, sorta, followed the recipe on the back of the 'oven ready' lasagna box. (I only use 1/2 a box when I make this, so I cut all the ingredients in half) To this lasagna I added a thin sliced zucchini/spinach layer and replaced 1/2 of the Ricotta & Mozzarella cheeses with rinsed & drained Cottage Cheese. (I always use lowfat versions of all the cheeses) Roy likes a 'meaty' lasagna, so I like to make Vegetarian Sausage Crumbles to use in place of the hamburger.

This is a favorite of ours & has the seal of approval from my guys. Two thumbs up! Helloooo Monday! :)

Try this trick to make the 'oven ready' noodles even better - Soak them in boiling water for 10 minutes, dry them off, then assemble the dish, following your 'oven ready' lasagna recipe. I think that the noodles have a better texture & the dish holds together so much nicer.

Baked Jalapeño Poppers ~ Here is the Low Fat ~ Low Carb ~ Low Calorie recipe you have been waiting for!

Baked Jalapeño Poppers ~ perfect low cal, low carb, low fat munchies for any party. Also great for when you feel like a little something spicy, but without the guilt!

It is game day! Super Bowl parties are about to begin everywhere. Let the shameless, over-the-top consumption of high calorie foods begin! Well, maybe not all of the snacks need to be fat laden, ticking time bombs of high calorie indulgence. This recipe will help out on that front...

If you are still wondering about what else to add to your Super Bowl spread, how about including these little green gems of taste pleasure? These Baked Jalapeño Poppers are a HUGE hit at this house & I think they will be at yours, too. No need to save them for only special occasions. These poppers are such a healthy & diet friendly alternative to the regular battered, deep fried poppers. So, indulge away.

My version of Baked Jalapeño Poppers were inspired by the ones my niece, Leslee Faye, makes. She is living in the Lone Star State & they really know how to cook their Mexican food down there. She is always posting photos on Facebook of all the amazing Mexican food she is creating in her kitchen. I think she is the Queen of grilled, cream cheese/cheese stuffed, bacon wrapped Jalapeño Poppers. Her pictures make me want to hop on a plane & show up at her place for poppers & beer.

Since taking a plane ride to Texas for poppers is so not going to happen, I decided I had to come up with something similar in taste, that would work within my diet. As much as I love bacon & full fat cheeses, I had to figure out how to make the poppers so I could enjoy them without feeling guilty. Here is my guilt free version... Thanks for the inspiration Leslee Faye!

Baked Jalapeño Poppers

makes 24

12 Jalapeños ~ split in half & seeded
8 oz Cream Cheese ~ Fat-Free or Neufchantel Low-Fat
8 slices Brown Sugar Ham sliced lunchmeat - (like Land O'Frost) sliced into thirds

Preheat oven to 375F degrees

Spread cream cheese of choice into the halved jalapenos

Wrap one of the 1/3 sliced ham slices around each of the cream cheese filled jalapenos. Tuck ends under

Place the ham wrapped jalapenos onto a parchment lined cookie sheet & bake them for 20-25 minutes, or until done

Enjoy while hot!

May the best team win!