Monday, April 30, 2012

Light Egg Cups

I came up with this one on my own from inspiration on Pinterest and Hungry Girl. They are quite a healthy bite for a quick breakfast during the week..which is definitely what I need! Unfortunately I didn't measure anything, so just use estimation and if you go over you can save the leftovers.

Light Egg Cups

Ingredients:
* 1 can Pillsbury Jr. Buttery Biscuits
* 2% or Fat Free Cheese
* Broccoli Slaw
* Grape Tomatoes
* Egg Whites
* Salt and Pepper (to taste)


Directions:
1. Preheat oven to 375F and spray muffin tin with olive oil Mist-o.

2. Heat a hefty handful of broccoli slaw with water on the stove, cover and let get somewhat soft.

3. Press biscuits into muffin pan and lightly mist again.

4. Slice baby tomatoes placing 2 small chunks in each cup.

5. Sprinkle with cheese.

6. Add a pinch of broccoli slaw to each cup and sprinkle with cheese.

7. Fill with egg whites, but NOT TO TOP (I did this and they ran over..thank GOD for my oven liner).

8. Bake in pre-heated oven for about 10-15 minutes.

9. Take out and let cool completely before refrigerating. (I like to place mine in separate glass custard cups for easy grab-n-go breakfast).


 **Some of mine the biscuit somehow floated into the middle..but this doesn't effect the taste!




No-Bake Energy Balls

I found this recipe on Pinterest. Here is where you can find it. I didn't have any flax, so I just completely left it out. WARNING: this recipe can get messy..but it is VERY tasty and filling!

No-Bake Energy Balls


Ingredients:
* 1 cup (dry) oatmeal (old-fashioned oats)
* 1 cup unsweetened coconut flakes
* 1/2 cup mini semi-sweet chocolate chips
* 1/2 cup peanut butter (I used half crunchy and half whipped)
* 1/2 cup ground flaxseed (optional)
*1/4 cup chia seeds (optional)
* 1/3 cup honey
* 1 tsp. vanilla


Directions:

1. Stir all ingredients together in a medium bowl until thoroughly mixed.

2. Let chill in the fridge for 30 minutes.

3. Once chilled, roll into balls (whatever size you like).

4. Store in an airtight container and keep up to 1 week in the fridge.


Can make 20-25 balls

Breakdown (1/20 3WWPP):
105.3 cal
5.1 fat
13.3 carb
.9 fiber
8.3 sugar
2.2 protein 

Mexican Chicken Lasagna- Magic Pot

Yet agian...another FANTASTIC magic pot recipe! I kind of messed this one up when I was making it, but it still turned out really good! Can't wait until I do it again, the right way! I made this one for Brian's parents and everyone seemed to love it!


Mexican Chicken Lasagna--Magic Pot


Ingredients:
*1/4 cup lightly packed fresh cilantro leaves
* 1 (8oz.) pkg. cream cheese (I used fat free)
* 2 cups (8oz) shredded cheese, divided (I used part fat free cheddar and part 2% mexican)
* 1 medium onion (~2/3c.), chopped
* 1 can (28oz) enchilada sauce (I accidentally used only 10oz)
* 12 (6in.) corn tortillas
* 3 cups diced or shredded chicken


Directions:

1. Place cream cheese in microwaveable bowl and microwave on HIGH 30-45 seconds, until soft.

2. Chop cilantro.

3. Add cilantro and 1 1/2 cups cheese to cream cheese. Mix well.

4. Chop onion and set aside.

5. Spread 2/3 cup enchilada sauce over bottom of deep covered baker. Pour remaining sauce into mixing bowl and set aside.

6. To assemble lasagna, dip 4 tortillas into enchilada sauce and arrange in bottom of baker.

7. Spread half of cream cheese mixture over tortillas. Top with 1 cup of chicken and 1/3 of the onion.

8. Repeat the layer one time.

9. Dip remaining 4 tortillas into sauce and arrange over top layer. Top with remaining chicken and onion. Pour remaining sauce over lasagna and sprinkle with remaining cheese. (This is where I ran out of sauce. Luckily I had some salsa, so I used that on the top..although it wasn't much!)

10. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes.

11. Cut and serve. Soooo good!

Cranberry Chicken (Magic Pot)

I LOVE cranberry sauce on meat, and when I discovered this recipe in the Pampered Chef Magic Pot guide, I had to try it. It was actually really good and would probably appeal to those that are not crazy about cranberry sauce as well. It was VERY easy. I will definitely make it again!


Magic Pot Cranberry Chicken


Ingredients:
* 1lb. boneless, skinless chicken breast
* 1 can whole berry cranberries (I actually blended these to make a smooth consistency, but may try whole next time)
* 1 can cream of mushroom soup (I used heart healthy)
* 1 packet onion soup mix (I used half)

Directions:
1. Preheat oven to 425F. 

2. Place chicken in Deep Covered Baker.

3. Mix cranberries with the mushroom soup and onion soup mix. 

4. Pour over chicken in baker

5. Cover with lid and place in oven.

6. Bake 1 1/2 hours. (May try just 1 hour next time, the sides got a little burnt).

7. ENJOY!








Tuesday, April 24, 2012

Magic Pot Pumpkin Cake-Light


I was so curious about my Pampered Chef 'Magic Pot', so I finally gave it a try. I was very skeptical of it's microwave-ability, but it was quite amazing! I am trying a new recipe tomorrow!! Very good! (This recipe comes straight from the Pampered Chef Co.)


Pumpkin Cake (LIGHT)


Ingredients:
* 15 oz can pumpkin
* 1 box spice cake mix
* 1 very ripe banana
* 3/4 cups egg beaters
* Fat Free caramel ice cream topping (I didn't have this and used some cool whip instead..VERY good!)


Directions: 

1. Mix all ingredients together with the exception of ice cream topping. 

2. Spray the Deep Covered Baker with oil using Kitchen Spritzer (I used my Mist-O). Add mix and cover.
 
3. Cook in microwave on high for 13 minutes, then rest for 10. (If you don't have a turntable, stop it a few times and turn it a quarter turn.)

4. Invert on serving plate and drizzle the caramel topping.





*** You can barely taste the banana, but it adds moisture and sweetness to the cake.***

Slow Cooker Cube Steak

My latest adventures have been my mom providing me with meat, and I prepare it for dinner for them. This week it was cube steak. Every time I've had cube steak it was kind of like just eating a hamburger, so I wanted to try something different. I searched pinterest and found this. My mom could NOT stop raving about how tender and yummy it was! It worked out well and had quite a bit of gravy!

Slow Cooker Cube Steak


Ingredients:
* 1lb. cube steaks
* 1 can Campbell's Heart Healthy Mushroom soup
* 1/2 pack of onion soup mix


Directions:

1. Spread about half of the mushroom soup in the bottom of a slow cooker (I always use liners).

2. Put in cube steaks (mine were still half frozen).

3. Top with onion soup mix and remainder of mushroom soup.

4. Cook on low about 12 hours (10 should do if the cube steaks are thawed).

5. ENJOY! Pillsbury Jr. biscuits tasted really good with the gravy!


Sunday, April 22, 2012

Dirt Pie

So for Spring bunco I was grasping ideas for a yummy dessert when this one dawned on me! Dirt is perfect to signify spring!! I got the original recipe here, but had to lighten it up some so it didn't really feel like I had dirt in my stomach!

Dirt Pie


Ingredients:
* 1 package oreo cookies (next time I will try chocolate graham crackers to make it even lighter)
* 1 cup powdered sugar
* 1/2 cup I can't believe it's not butter, light, softened (next time I will leave this out)
* 1 (8oz.) reduced fat cream cheese, softened (next time try fat free)
*2 (6oz) boxes instant sugar free pudding mix (1 vanilla, 1 chocolate fudge)
* 3 cups 1% milk
* 1 ccontainer fat free cool whip
* Gummi Worms
* Fake flowers


Directions:

1. Chop oreos in a blender, food processor until uniform consistency.

2. Mix 1c. powdered sugar, 1/2c. butter, and cream cheese until smooth.

3. Add in both pudding mixes, 3c. milk and mix until smooth.

4. Add cool whip and mix.

5. Add 1/2c.-1c. chopped oreos to the mix, and mix slightly.

6. Spread pudding in a 9x13 pan.

7. Top with oreo crumbs.

8. Add worms and flowers and enjoy!!




********Update**********
I made this again using:
* 20 Who Nu? Chocolate sandwich cookies
* 1/2 cup powdered sugar
* 1 (8oz. tub) fat free cream cheese
* 2 boxes sugar free pudding
* 2 1/2 cups Silk Light Vanilla Milk (70cal)
* 1 container Fat Free Cool whip

Make as directed and if you break it down into 10 servings, each serving is roughly 5WWPP (could be less, but just to be safe I rounded up)