Pumpkin Stew

Happy Halloween everyone!! Although this dish may not win the prettiest meal award, this stew is to die for.  This pumpkin stew is our signature Halloween meal every year on the night before trick-or-treating.  It is so simple, so healthy, and SO delicious.  Do not let the pumpkin scare you!  It may seem a little strange but we promise, after eating this, you will never want to make stew any other way again!  Your whole family will be more than pleased when enjoying this hearty, comfort-food  meal before you eat all of that candy... and its okay to splurge.. its Halloween :)

 Ingredients:
1 large 12-18 lb. pumpkin
EVOO
2 lbs lean beef stew meat
4 medium to large sized potatoes, chopped into 1-inch cubes
4 garlic cloves, minced
1/2 bag baby carrots, halved lengthwise
1 green pepper, chopped into 1/2 -inch cubes
1 medium yellow onion, diced
1 cup water
2 tsp kosher salt
1/2 tsp freshly ground pepper
1 (14 1/2-oz) can diced tomatoes with juice
2 TBS beef bouillon
vegetable oil

Directions:
In a dutch oven or large pot, drizzle EVOO and brown stew meat.  Once browned, add potatoes, garlic, carrots, pepper, and onion, water, salt, and pepper.  Cover and simmer for 2 hours, stirring occasionally.  Once the mixture has been cooking for an hour and a half, wash pumpkin and cut a 6 to 8-inch circle around the stem.  Remove top of pumpkin and cut off seeds and string.  Scoop out and discard all seeds and loose fibers in the pumpkin. (Make sure you do not scoop out all of the strings or inside of the pumpkin- you want some for the stew!)  Preheat oven to 350 degrees F.   After stew mixture has simmered for two hours, add can of tomatoes and beef bouillon.  Stir to combine.  Scoop the stew mixture and juices into the pumpkin and replace the top.  Pour vegetable oil into a paper towel and rub oil all over the outside of the pumpkin.  Bake for 2 hours or until pumpkin is tender.  ENJOY :)

Make sure when serving to scoop out a little pumpkin with each helping! :)

Corn Salsa

It is finally football season- which means football parties.  What is not to love about getting together with family and friends, chowing on some good munchies, and cheering on your favorite team?  Our family is a cheesehead family- which means we LOVE the Packers.  We love gathering around the TV, screaming loudly, and eating non-stop.  I mean, when watching a football game it is almost required to eat and eat and eat, right?   Too bad overeating all those delicious appetizers can be a very dangerous thing... until now! Have no fears because this corn salsa is the perfect game day snack and is so easy to make.  It is super addicting but that's okay because it is SO healthy! :)  Plus you get your daily intake (or more ;) ) of vegetables!  So go throw a football party, eat without worry, and enjoy! GO PACKERS!! 

(It may not be the prettiest- but we swear by this delicious snack! )

Ingredients:

1 bag frozen corn kernels, defrosted

1 red pepper, chopped

1 red onion, chopped

1-8 oz. can of low sodium black beans, drained and rinsed

2 avocados

1 tsp hot sauce

2 tsp cumin

1 lime, juiced

kosher salt

freshly ground pepper

Directions:

In a large bowl chop combine all of the ingredients.  Make sure the vegetables are all the same size when chopping- chop them small like the size of a corn kernel.  Taste as you go- if you want more spice, add more hot sauce.  If you do not want that much cumin, take some out!  BYOC- Be Your Own Chef!  That is why we love cooking- its your kitchen, do what you want! 

ENJOY! 

Baked Acorn Squash

We are so excited to FINALLY say hello Fall!  Autumn is our favorite time of year, not only because it is absolutely gorgeous outside with the leaves changing and the crisp air, but it is a time where you can get all comfy and cozy and eat warm, comfort food with your family.  We could not think of a better way to welcome Fall in, than with this divine autumn treat.  This baked acorn squash makes as a great  side dish or as a meal alone.  It screams those delicious flavors that Fall brings, it is stick-to-your-rib good, and even better, it is healthy!  Happy Fall everyone!  

Ingredients:

1 acorn squash, (we usually do one per person-so in a family of 4, use 4 squash) cut in half and seeded

light brown sugar

kosher salt

freshly ground pepper 

unsalted butter

Directions:

Preheat the oven to 375 degrees F.  Cut the acorn squash in half and scoop out the seeds.  Fill a baking dish with water so the water goes up 1/4 of the way up dish.  Sprinkle brown sugar, salt, and pepper all around the top and in the middle of the squash.  (Match first picture above.)  Thinly slice butter and put 2-3 thin slices in the center of the squash. Place squash, face up, in the baking dish with water, as seen in the first picture above.  Bake for 1 hour and 15 minutes, until the squash becomes tender and the brown sugar caramelizes, as seen in the second picture!  Enjoy this meal and enjoy Autumn!

Grilled Fish Tacos with Chipotle Lime Corn Slaw

So even though I am going to a new school, I did end up going home this weekend.  I am SO incredibly happy to be reunited with my mom, Julie.  As Julie and I pondered on what to make for the last night of my visit, we came up with this brilliant fish taco recipe.  Not only is this recipe so delicious, it is light and healthy!  This dinner is great any night of the week, so feel free to enjoy! 

Ingredients:

Slaw:

3 ears of corn, husked, fire-roasted

1/2 red cabbage, thinly shredded

1/2 green cabbage, thinly shredded

1/2 red onion, thinly sliced

2 5-oz. containers of Plain non-fat greek yogurt

2 limes, juiced

1 tsp lime zest

1/2 8-oz. can of adobo chile peppers & sauce, blended 

1/4 tsp cumin

1/4 tsp chile powder

1/2 tsp Old Bay seasoning

Fish:

3 1/2 tsp chipotle powder

1 lime, juiced

1 tsp cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1 tsp freshly ground pepper

2 TBS EVOO

7 fillets fresh tilapia

Corn taco shells

Shredded low-fat cheddar cheese

Directions: 

For Slaw: 

Husk corn and wrap in tin foil.  On a hot grill, grill corn for about 15 minutes so it becomes "fire-roasted".  Set aside and let cool. In a large bowl, combine cabbages and onion.  In another bowl, mix together greek yogurt, lime juice and zest, cumin, adobo sauce, and Old Bay seasoning.  Pour desired amount over cabbage/onion slaw.  Stir to coat.  Cut corn kernels off of the cob and add to slaw.  Stir to incorporate.  Refrigerate immediately so flavors can merry.  (We made the slaw 5 hours before we made the tacos.  We recommend making the slaw ahead of time so the slaw can sit with marinade.)  

For Fish:

In a bowl, mix together chipotle powder, lime juice, cumin, onion powder, garlic powder, salt, pepper, and EVOO.  Spread chipotle rub all over each tilapia fillet on both sides.  Spray grill pan with non-stick cooking spray and grill the tilapia, 5-7 minutes each side.  Once tilapia is grilled, take off heat and put into separate bowl.  Shred into bite sized pieces.  Remove slaw from fridge.  Heat taco shells over an open flam stove.  Place taco shell down and sprinkle cheese.  Add desired amount of fish, then top with slaw.  ENJOY!

*We like to top taco with our Guacamole! :)  

Southwest Barbeque Chicken Salad

Finally my (Jordan) schedule is calming down and I have time to get back on this blog and add some new delicious recipes!  I just moved away from my mom, Julie, to start up my sophomore year of college and my schedule is finally slowing down.  (Even though we are apart, this blog will still go on!  I will just do the posting from now on!) We just wanted to apologize for the long break of not posting though, we promise to keep up and post our latest creations on a regular basis now!

So now, back to the food!

This delicious bbq chicken salad is such a great meal because not only is it easy and healthy, it is so cheap! Being on my own at college now, I am starting to learn that money does not grow on trees and I must be frugal in order to survive- yeah, I know took a little long to figure out... but better late than never, right?  :)  With a few simple ingredients, this salad can be whipped up in no time for any meal of the day.  It is light and healthy too, which makes it even better.  This salad is the best college meal.  Quick, cheap, and won't make me look bad in that cute dress I am wearing tonight :) Enjoy!!

Ingredients:

1 chicken breast, grilled and chopped

Fresh ground pepper

Garlic salt

Lettuce (you can use prepackaged greens- just choose your favorite!)

Tomato, diced 

1 can sodium-free Black beans, rinsed and drained

1 package frozen corn kernels, thawed

Low-fat tortilla chips, broken into small pieces

Shredded low fat cheddar cheese

BBQ sauce, (we use Sweet Baby Rays)

Cilantro, optional

Directions:

Season chicken breast with pepper and garlic salt on both sides.  In a hot grill pan, grill chicken until cooked through.  Rinse lettuce and put in bowl.  Add tomatoes, beans, corn, tortilla chips, and cheese to the lettuce.  Once chicken is cooked through, chop into bite-sized pieces.  Add to salad.  Pour desired amount of barbeque sauce onto salad.  Top with cilantro if desired!  Toss and enjoy!! :) 

Pumpkin Pecan Ice Cream Pie

So, it is obvious we are in LOVE with anything and everything pumpkin.  Whether it is a muffin, cake, loaf, or stew (yes pumpkin stew exists..recipe to come!) we are obsessed, but truly this recipe tops all others.  What is better than a delicious, crunchy graham cracker crust, filled with ooey gooey fudge and perfectly toasted pecans topped with a creamy, dreamy ice cream pumpkin filling?  NOTHING.  Although this dessert does not sound "healthy", we made this recipe with the healthiest ingredients available to make this treat slimmer than a full-fat version. ENJOY... and remember, try to share... :)

Ingredients:

1 small bag pecan pieces, toasted and divided

1 square bittersweet chocolate, melted

3 TBS water

1/4 cup granulated sugar

Pinch of salt

1/8 tsp vanilla

1 tsp butter

1 low fat graham cracker crust (Found at grocery store in baking aisle- store-bought saves a lot of time)

1 carton Dreyers half-the-fat Pumpkin Ice Cream 

2 sheets low-fat graham crackers, crushed, optional

Directions:

Preheat oven to 350 degrees F.  Spread out pecans on a small cookie sheet and toast for about 8 minutes or until you can smell the nuts.  Take out and cool.  In small saucepan, melt chocolate with water over low heat and stir until completely melted.  Add in sugar and salt.  Stir until thick and sugar and salt is dissolved.  Remove from heat and add vanilla and butter.  Stir until combined.  Slowly pour on graham cracker crust and carefully cover fudge over bottom and sides of crust.  (Best way to do it is to slowly move and tip the crust around in a circular motion, so the crust gets fully covered- you could also spread the fudge around with a spatula.)  Sprinkle 3/4 of the pecan pieces on top of the fudge, all over the bottom and sides of crust.  Put in freezer and freeze for about 10-20 minutes.  While the fudgey crust freezes, take out the carton of pumpkin ice cream and let thaw.  Once ice cream softens, take out crust and spoon and spread the ice cream on top of the crust.  Use the whole carton of ice cream.  Put the pie back in the freezer and let set and freeze until hard.  Once pie has set, take out and sprinkle remaining 1/4 toasted pecans and crushed graham crackers on the top of the pie. Serve and enjoy! :) 

Sauteed Zucchini and Squash

This simple side dish is one of the most yummy dishes we make.  We put this aside fish, pork, chicken... you get the idea!  Our family loves this so much, we could eat this as a meal.  The best part about it- the three ingredients in it are so healthy, which allows you to eat as much as you please! :)

 Ingredients:
3 zucchini, thinly sliced
2 yellow squash, thinly sliced
3 vildalia or sweet onions, peeled and sliced
kosher salt and pepper
extra virgin olive oil

Directions:
Thinly slice the zucchini, squash, and onion.  In a large saute pan, lightly drizzle olive oil and add chopped veggies.  Generously sprinkle salt and pepper on vegetables.  Saute veggies on high for 20-25 minutes or until done to your likeness.  They should be caramelized.  The veggies may seem like a lot at first, but once sauteed, they will cook down.  This will serve a family of 4.  Enjoy! :)

Grilled White Fish with Veggies

Everyone is guilty of needing to eat more fish and vegetables.  But have no fears, because this dish provides both for you- and it is to die for.  This dish cannot be better for you- with all of the delicious, caramelized vegetables and the succulent, juicy fish, this dish is one of our favorites in our house.  Everyone we have made this dish for has fallen in love with it too. Get ready for a show-stopping dinner that everyone can indulge in and feel extremely light after! 

Ingredients:
4 tilapia fillets, or any white fish of your choice
1 bag baby carrots, sliced in half
1 bundle asparagus, cut in small pieces
3 vidalia onions, sliced
1 stick of butter (you will cut very thin slices out of this)
olive oil PAM spray
kosher salt and pepper

Directions:
Preheat grill on high.  Take a large piece of tin foil and spray with non-stick cooking spray.  Place tilapia fillet on the sprayed tin foil and add 1/4 of all veggies on fillet. (Overload the fish with veggies- even if you think you have way too much- you don't!)  Sprinkle generously with salt and pepper.  Add 3-4 VERY thinly sliced pieces of butter spaciously over the fillet.  Wrap tin foil tightly around fish and seal.  (Do not let any fish show- it needs to steam on the grill.)  Repeat for each fillet.  Grill for 7-10 minutes on each side.  Unwrap and enjoy! :)

Gazpacho with Garlic Croutons

Grandma Judy used to make this on hot summer days for her family.  The 95 degree summer weather inspired us to revisit this family recipe and cool us off in this heat wave! If your'e lacking your veggies (which everyone is... :/ ) this is the meal for you!  You instantly feel lighter and healthier as you slurp down this guilt-free soup!

Ingredients:

3 large tomatoes, diced

2 cucumbers, peeled and diced

2 garlic cloves, crushed

1 green pepper, seeded and diced

1 bunch green onions, greens and white thinly sliced

1 TBS fresh dill, minced

3 cups V8 Vegetable juice 

2 TBS worcestershire sauce

5 TBS white wine vinegar 

1/4 tsp hot sauce 

1 cup mild salsa,(we use Muir Glen Mild Salsa - this our favorite organic, healthy salsa!)

1 carton sour cream/greek yogurt (Plain Greek yogurt tastes JUST like sour cream and it has NO fat! We use Oikos ), for topping

Croutons:

1 small loaf of French bread, diced in large chunks 

extra virgin olive oil

garlic salt 

Directions:

Combine all ingredients for soup, except the sour cream, in a large bowl.  Let chill in refrigerator for at least 8 hours, or overnight.  When ready to eat, remove garlic cloves.  For the croutons, dice the bread in large chunks and spread on cookie sheet.  Drizzle a small amount of olive oil and sprinkle garlic salt over the bread.  Use your hands and make sure each piece is coated.  Broil until golden brown and crispy, about 5 minutes.  Sprinkle a few on top of soup with a dollop of sour cream.  Bon Appetit! 

Tomato and Onion Summer Salad

This family recipe has been passed down and enjoyed for many generations.  This heathy salad pairs great with any barbecue meal, such as steak, hamburgers, or grilled chicken.  Because it only calls for four ingredients, it doesn't take a toll on your time, body, or wallet!  Enjoy!

Ingredients:

4 beefsteak tomatoes

2 vidalia onions or white onions 

2 TBS granulated sugar

red wine vinegar 

Directions:

Slice the tomatoes and onions and layer them into a dish.  Sprinkle sugar over tomatoes and onions.  Pour red wine vinegar over the mixture until saturated (half way up the bowl).  Cover with saran wrap and let marinate in fridge for a couple hours.  Stir occasionally and serve when needed! 

Momma's Fruit Pizza

This delicious treat has been a family staple at every 4th of July party that I can remember.  There are many variations to this yummy summer dessert, but we made sure to change it up and make it as healthy as it could be.  I mean, this dessert is too good to give up, so why not tweak it a little so it won't add on any unnecessary pounds.  We promise, the minute you taste this delicious cookie you will be sold.  It pleases all and will no doubt become a staple in your family at every summer party.

*Jordan and Chelsea made this cookie on the 4th of July, it was a hit! The whole cookie disappeared in a matter of minutes- and the best thing was, no one (not even the hungry boys) knew it was a healthy verison.

Ingredients:
1 roll of sugar cookie dough, we use Pillsbury
1 tub of low fat or fat free cool whip, thawed
1 16 oz container low fat cream cheese, softened
1 tub strawberries, chopped
1 tub blueberries
1 tub raspberries
*You can add any of your favorite fruits!  They all taste wonderful on this dessert.  Berries are just our favorite.

Directions:
Preheat oven to 350 degrees F.  Spread cookie dough evenly on a large rectangle baking sheet.  Bake cookie for 15-20 minutes or as directed on package.  Cool cookie completely.  Mix cream cheese and cool whip together.  Spread mixture over cooled cookie and top with fruit.  Store cookie in fridge and cut and serve.  This cookie pizza is even yummier cold!

Berry Yummy Stuffed Angelfood Cake

This homemade angelfood cake is a summer showstopper.  Not only is it easy to make, it is light, fluffy, and absolutely delicious.  The addition of sweet summer berries make this dessert super healthy and super good.  Everyone will be impressed by this sweet, melt-in-your-mouth cake.  Enjoy! :)

Ingredients:

1 cup flour

1 1/4 cup powdered sugar
1 1/2 cups egg whites, about 10
1 1/2 tsp vanilla extract
1 vanilla bean, seeded
1/4 tsp almond extract
1/4 tsp salt
1 1/2 tsp cream of tartar
1 cup granulated sugar
Light Cool Whip
Strawberries, sliced
Blueberries
Raspberries

Directions:
In a small bowl, sift flour and powdered sugar together twice.  In a large bowl, whip egg whites, vanilla, vanilla bean seeds, almond extract, salt, and cream of tartar together until small peaks form.  This should take a couple of minutes.  Continue blending and slowly add the sugar, about two tablespoons at a time, into the egg white mixture until stiff peaks form.  This will take a couple more minutes.  Slowly add and fold the flour mixture into the egg white mixture, about 1/4 cup at a time.  (Fold this in very carefully to keep the mixture fluffy.  Use an "under and up" folding method.)   Carefully pour mixture into an ungreased angelfood cake pan and bake for 30 minutes or until the top of cake is brown.  Invert hot cake pan onto three cans while cooling.  Slowly take out cake once completely cooled.  Cut a single serving slice, then cut that piece in half to fill.  Add a thin layer of cool whip on top of the bottom half of the cake piece.  Place a couple berries on top of the cool whip.  Put on the top half and another dollop of cool whip, along with as many berries as you would like!  Enjoy :)

Shrimp on the Barbie

Summer is finally here and nothing says summer more than a barbecue!!  (Sorry for the long break, we were gathering up our best summer recipes!) This shrimp recipe is absolutely amazing and it is a MUST try.  This recipe is a great appetizer for a party or as a main dish on any summer night.  Get ready to chow because you cannot stop eating these! 

Ingredients:
1 cup olive oil
1/4 cup chopped fresh flat-leaf parsley
1 lemon, juiced
2 TBS hot pepper sauce
3 cloves of garlic, minced
1 TBS tomato paste
2 tsp dried oregano
1 tsp kosher salt
1 tsp freshly ground black pepper
2 lbs. large uncooked shrimp, peeled and deveined with tails

Directions:
Combine first nine ingredients in a bowl.  Place shrimp in a large ziplock bag and pour the marinade over the shrimp.  Massage the marinade into the shrimp and let it marinade for at least two hours in the fridge.  Grill shrimp either in a shrimp basket, like in photo above, or place on skewers.  Grill for five minutes on each side.  Enjoy!!

Sweet N' Spicy Party Mix

You know those addicting snacks that you just cannot stop eating no matter how hard you try?  Well, this is that snack.  But have no fear- this mix is low fat and will give you no guilt while snacking!  (or over-snacking!)  This snack takes barely any time to make and anyone you feed it to, will keep going back for more!

Ingredients:

1/2 cup white sugar 

1 1/2 tsp sea salt

1 tsp ground cumin

1 tsp ground chile pepper

1 tsp dried oregano

1 tsp chile powder 

2 egg whites

2 cups pretzel sticks

1 cup whole grain cheddar Goldfish crackers

2 cups wheat Chex cereal

2 cups corn Chex cereal

1 cup dry-roasted slightly salted peanuts

1 cup dry-roasterd salted almonds

Directions:

Preheat oven to 325 degrees F.  In a small bowl combine the first 6 ingredients and stir with a whisk.  In a large bowl, add two egg whites and whip with whisk until foamy and white.  Add pretzels, Goldfish, cereals, peanuts, and almonds to the egg whites.  Stir and coat each pieces with the egg whites.  Top with the spice mixture and stir to coat all pieces of mix.  Place parchment paper onto 2 cookie sheets.  Sprinkle mix all over the cookie sheets in an even layer.  Put in over and bake for 15 minutes.  (At 7 minutes, I stir the mixture so it can cook evenly.)  Once 15 minutes is up, stir mixture again and turn off oven and let mixture cook for another 15 minutes.  Once that is done, let mix cool and become crunchy.  Enjoy!  (Keep in air-tight container to keep fresh!) 

*Remember- Nuts are so good for you, but try not to eat too much- the fat adds up :)

Cinnamon Delights

We love cinnamon and since we never have enough cinnamon, we made a cinnamon cookie!  These little tasty treats are so delicious and the cinnamon glaze makes them even better.  The best thing is they are healthier than your average cookie, but taste just like them.  So give them a try!! :)

Ingredients:

3 TBS butter, softened

2 TBS brown sugar

6 TBS granulated sugar

2 tsp vanilla

2 egg whites

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

Glaze:

2/3  cup powdered sugar

2 tsp skim milk

1/2 tsp cinnamon

cinnamon sugar 

sliced almonds, toasted

Directions: 

Preheat oven to 350 degrees F.  Spread out sliced almonds on a cookie sheet.  Place in oven and bake for about 5 minutes or until toasted and slightly brown.  (You usually will smell them when they are done!  Keep a close eye on them- you do not want them to burn!)  Remove almonds from oven and let cool.  Combine butter, sugars, and vanilla in a large bowl and mix until thoroughly combined.  Add egg whites, one at a time and mix well after each addition.  In a separate mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon with a whisk.  Slowly add the flour mixture to the sugar mixture.  Beat until well combined.  (FYI: The dough will be very separated and dry, so do not be alarmed you did something wrong!)  Take a tablespoon and scoop out the separated dough into your palm.  Push the dough together to form a ball, then form into a disk.  (It may be difficult at first, but you will get used to it!  Just put some arm into it!)   The cookie should be about 1 1/2 -2 inches in diameter, and about an 1/8 inch thick.  Line a cookie sheet with parchment paper and add cookies to sheet, leaving them about 2 inches apart.  Bake for 8-10 minutes until slightly brown and firm.  Cool cookies on wire rack.  While cooling, combine powdered sugar, milk, and cinnamon together with a whisk to create the glaze.  Once cookies are cool, drizzle glaze on cookies and place 2-3 sliced almonds onto cookies.  Sprinkle with cinnamon sugar.  Drizzle a little more glaze on top of the almonds and sprinkle again with cinnamon sugar.  Enjoy!!

Nutrition Facts:   

Serving Size: 24 cookies 

Amount per serving: 1 cookie

Calories: 90 

Fat: 1.5 g

Three Cheese Macaroni

Nothing says comfort food more than macaroni and cheese.  Who doesn't love digging into a yummy, ooey gooey, creamy mac and cheese?  Here is our healthier version of this delicious meal that normally would pack on the pounds.  Dig in without the worry!

Ingredients:

3 cups uncooked elbow macaroni (Or whatever small pasta you like)

Extra virgin olive oil

2 cups onion, finely chopped (about 2 small onions)

4 TBS all-purpose flour

2 garlic cloves, minced

3 cups 1% low fat milk

2 bay leaves

1 1/2 cup part-skim Cheddar cheese, shredded

1 cup Parmigiano-Reggiano cheese, shredded & divided

1/2 tsp salt

1/2 tsp freshly ground pepper

1 1/2 cups part-skim mozzarella cheese, shredded

1/2 cup panko Japanese breadcrumbs

Directions:

Preheat oven to 375 degrees F.  Bring a pot of water to a boil.  Add pasta and cook until al dente.  While noodles are cooking, drizzle a saucepan with a small amount (about 1/2 tsp)  of olive oil and heat over medium heat.  Once heated, add onion to pan and cook until onions are soft and translucent.  Stir frequently.  Add flour and garlic and cook for about a minute, stirring consistently.  Add milk and bay leaves.  Once brought to a boil, constantly stir with a whisk and cook until thick.  Discard bay leaves.  Add Cheddar cheese and 3/4 cup of Parmigiano Reggiano.  Add salt and pepper and stir until cheeses have melted and mixture is creamy.  Drain the pasta and add to the cheese mixture.  Spray 5 ramekins generously with non-stick cooking spray.  (We used eight 12 ounce ramekins.  You may also bake this pasta in a baking dish.)  Add pasta mixture to the ramekin, only filling up the ramekin half way.  Sprinkle a little mozzarella cheese over the pasta mixture.  Fill the rest of the ramekin with pasta mixture.  Sprinkle bread crumbs and remaining 1/4 cup of Parmigiano Reggiano over all of the ramekins to cover pasta.  Drizzle a small amount of olive oil over the breadcrumbs, just so the breadcrumbs can get crispy. Bake for 25 minutes.  Turn on your broiler, and broil the pasta until tops are golden brown.  Enjoy your macaroni and cheese, please :)   

Nutritional Facts: 
Serving Size: 8 people
Amount per serving: 12 ounces
Calories: 338
Fat: 13 g

*We only calculated calories and fat because for us, that is what is most important :)

Turtle Ice Cream Pie

Nothing is better than a yummy, old-fashion, ooey-gooey turtle candy.  Delicious pecans, covered in rich carmel then dipped in chocolate, there is nothing like it!  This divine candy inspired us to create this amazing sweet sensation.  This turtle ice cream pie cures any sweet tooth craving without hurting your waistline, so feel free to indulge!

Ingredients:
1 store bought chocolate cookie pie crust
1 square unsweetened chocolate
3 TBS water
1/4 cup sugar
Dash of salt
1 TBS butter
1/8 tsp vanilla extract
1 bag whole pecans
1 jar Fat-free caramel sauce
1 tub of Half The Fat Vanilla Ice Cream (We use Dreyers)
1/2 cup milk chocolate chips

Directions:
To make the fudge, heat unsweetened chocolate square with water in a small saucepan on low heat.  Once the chocolate has melted, add the sugar and salt, stirring until the sugar has dissolved.  Add the butter and vanilla and mix until combined.  Pour the chocolate fudge onto the bottom of the pie crust and spread the fudge all over the sides so the bottom and sides of crust are covered.  Take a handful of the whole pecans and crush with fingers.  Sprinkle all over sides and bottom of crust.  (You can chop the pecans, if easier.)  Drizzle desired amount of caramel sauce all over the pecans on the crust.  Put in freezer and freeze until fudge hardens.  Take out ice cream while freezing crust and let ice cream soften. While ice cream is softening and crust is hardening, heat milk chocolate chips in microwave for 30 second intervals until melted.  Take desired amount of whole pecans and dip them in the chocolate.  (It is easiest to do with a fork and spoon.)  Place chocolate pecans on a wax paper lined cookie sheet.  Place in freezer and freeze until hard.  Once ice cream is done softening, take out the crust and carefully spread the vanilla ice cream all on to the crust.  Once ice cream is evenly spread on crust, drizzle desired amount of caramel sauce on top of ice cream.  Take out frozen chocolate pecans and place decoratively on top of pie.  Freeze until ready to eat.  To prevent freezer burn, cover with saran wrap after slicing.  Enjoy! :)

Authentic Mexican Fiesta: Pico De Gallo, Guacamole, & Chicken Tacos

There is nothing like a true, authentic Mexican fiesta, but we all know how unhealthy they can be.  We were determined to revise some of our favorite Mexican dishes and change them into a healthy, delicious meal.  These revised dishes are so fresh and filled with so much delicious flavor!  These dishes are so incredibly easy to make, so do not be afraid to take on this Mexican fiesta!  Everyone will be saying "muy delicioso!" 

Pico De Gallo

Ingredients: 
10-12 plum tomatoes, seeded and chopped
1 small red onion, chopped
Large handful of cilantro, chopped
2 limes
Kosher salt and fresh ground pepper to taste

Directions:
Seed and chop tomatoes and place in bowl.  Chop red onion and cilantro and add to bowl.  Squeeze two limes into the bowl and salt and pepper to taste.  Stir together and let flavors sit in fridge to marry.  Serve whenever! See, so simple!



Guacamole with Chips

Ingredients:

5 avocados, pitted and peeled

1 small red onion, chopped

3 garlic cloves, minced

Large handful of cilantro, chopped

2 limes

Kosher salt and fresh ground pepper to taste

Tortilla Chips (Our favorite chips, if available, are La Favorita Tortilla Chips.  They are the lowest cal and fat chips that we have found.  They are salty and delicious- just like the restaurants! :))

Directions:

Remove peel and pit from avocados and put avocado meat into a bowl.  Mash together with a fork or masher, until slightly smooth but still chunky.  Add chopped red onion, minced garlic cloves, cilantro and 2 limes juiced to the avocados.  Mix and combine thoroughly.  Add salt and pepper to your liking.  Enjoy with chips!  

Chicken Tacos 

Ingredients:

4 boneless chicken breasts or rotisserie chicken

2 cans of fat free and sodium free chicken broth

5 chipotle peppers in adobo sauce (You will a can in these in the Mexican aisle of your grocery store) 

4 cups cilantro, chopped

6 garlic cloves, slightly chopped

2 cups of low fat orange juice (Tropicana has a great one)

2 tsp cumin

1 1/2 TBS worcestershire sauce

Kosher salt and fresh ground pepper to taste

Flour tortilla (We use Low fat La Favorita Flour Tortillas! Love that brand!)

Guacamole, from above

Low fat shredded cheddar cheese

Pico De Gallo, from above

Directions:

Place chicken breasts in a single layer in large saucepan or dutch oven.  Cover with chicken broth until chicken are completely submerged in broth.  (You may not use all of the broth.)  Bring to a boil, then put heat to low and simmer for 10 minutes with lid slightly covering the pan or dutch oven.  After ten minutes, turn off heat and let chicken sit for another 10-15 minutes, or until cooked through.  Once cool, take chicken out of broth and shred.  If you are using a rotisserie chicken, just shred white meat and disregard poaching directions above.  In a blender, combine chipotle peppers, cilantro, garlic, orange juice, cumin, and worcestershire and blend or pulse together until smooth.  Add salt and pepper to taste. Pour the mixture into a separate saucepan or dutch oven, and add shredded chicken.  Heat over low heat until chicken is warm.  If desired, heat a tortilla in a pan until crisp.  Once crisped, add a thin layer of guacamole to the tortilla.  Sprinkle cheddar cheese over guacamole and add desired amount of chicken.  Top with pico de gallo!  Enjoy!  Yum!   

Oreo Balls

Everyone that I know, loves a good Oreo.  Oreo balls take Oreos to a whole new level -- just ask anyone who has had one.  These little truffle treats are just so divine!  We will not lie, we have had full fat Oreo balls plenty of times, but we decided to try to revise the normal full fat recipe by cutting the fat in half but keeping all of the flavor.  No one would ever know that these are lower fat version because they are just as delicious.  Making these sweet treats with Meagan Feldhaus and Ashley Grossaint was so much fun and it just goes to show how easy and fun these treats are to make!

Ingredients:

1 bag low fat Oreo cookies

1 16 oz. container non-fat or reduced fat cream cheese (We used fat free)

1 bag milk chocolate chips 

1 bag white chocolate chips

Directions:

Let cream cheese come to room temperature.  Put Oreos in a plastic bag and crush into fine pieces.  (You will probably need to crush in two batches.)  Put crushed Oreos in a large bowl with softened cream cheese.  Blend together with mixer until well combined.  Once combined, form and roll small balls about an inch in diameter and place on a lined cookie sheet with wax paper.  When all balls are formed, freeze for 20 minutes.  While freezing, melt chocolate chips either in a double broiler or in the microwave.  (The microwave is the easiest.  If the white chocolate does not melt smoothly, add a small amount of shortening to the chocolate, about 1/4 tsp.)  Take balls out of freezer and dip each ball individually into the chocolate.  This is easiest when done with two forks.  Make sure each ball is coated evenly with chocolate and place back on lined cookie sheet.  When all of the balls are covered in chocolate, freeze again until chocolate hardens.  Enjoy and indulge! :) 

*To decorate sprinkle the balls with your favorite sprinkles immediately after dipped in chocolate.  Drizzling with the opposite color of chocolate is also fun, as well as, just leaving them plain.   

Pumpkin Muffins

Who cares if it is Spring- pumpkin muffins are too good to only have in the Fall! These tasty muffins are so easy and so healthy.  With the addition of chocolate chips and yummy topping, these low fat muffins have all of the flavor of a good old fashioned muffin.  These are a family favorite and we guarantee that they will be a favorite of yours too!  Enjoy these muffins, without having to worry about getting a muffin top :)

Ingredients:

2 3/4 cup flour

1 cup granulated sugar

1 TBS baking powder

1 tsp baking soda

2 1/2 TBS cinnamon

1/2 tsp salt

1 1/2 cup canned pumpkin

3/4 cup fat free sour cream

1/4 cup applesauce

1 egg

1 egg white

1 tsp vanilla extract

1/3 cup non-fat milk

1 cup mini semi-sweet chocolate chips, optional

1/4 cup pecans, finely chopped, optional

Topping:

2 TBS granulated sugar

3 tsp brown sugar

1/4 tsp cinnamon

Directions:

Preheat oven to 375 F and spray 2 muffin tins with non-stick cooking spray.  In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.  In another bowl, combine pumpkin, sour cream, applesauce, egg, egg white, vanilla, and non-fat milk.  Add the wet ingredients into the dry ingredients and stir just until combined.  Add chocolate chips and half of the chopped pecans and stir just until evenly dispersed in the batter.  Fill each muffin tin to the top.  In a small bowl, mix together the topping of sugar, brown sugar, and cinnamon.  Sprinkle each muffin with the remaining half of pecans and then top the pecans with the sugar topping.   This recipe will make about 17-18 muffins.  Bake for 25 minutes or until toothpick comes out clean.  Enjoy!

Faux Fried Ravioli

If you ever have had fried Ravioli, you know how absolutely delicious they are!  Fried Ravioli is one of our favorite meals to order at any Italian restaurant, although it may not be the healthiest.  This is why we had a sudden inspiration to put our own take on fried Rav's and try baking them instead! These are super easy to make and will trick anyone into thinking they are deep fried and the real thing!  (We think these are even better than the real thing!  And it is even better that they are healthier!) So delish!

Ingredients:
1 package of your favorite Ravioli (We love Costco's Spinach and Cheese Ravioli)
3/4 cup Italian bread crumbs
3/4 cup shredded Parmesan 
2 egg whites
Olive oil
1 jar of your favorite tomato sauce for dipping (We like Organic Muir Glen Tomato Basil Sauce- you may want 2 jars depending on how much dipping sauce you'd like) 


Directions:
Preheat the oven to 375 degrees and spray a baking sheet with non-stick cooking spray.  Bring a pot of water to a boil and add Raviolis.  Boil the Ravioli for about 5 minutes until slightly cooked but still firm or al dente.  While boiling, prepare two dishes for your dredging station.  In one bowl, add two egg whites and whip until frothy.  In the second bowl, combine the Italian bread crumbs and Parmesan.  Once Ravioli's are done, take off heat and carefully spoon them into a strainer.  Rinse under cool, slow running water just to slightly cool.  Take one Ravioli at a time and dip in egg whites.  Then thoroughly coat in bread crumb and cheese mixture and place on baking sheet.  Drizzle lightly with olive oil.  Cook in oven for 5 minutes and then turn on your broiler on high and broil until toasty and brown.  (While the Ravioli's are cooking, heat up the tomato sauce in a sauce pan.)  Eat and enjoy!! :)

Cookies N Cream Ice Cream Pie

Do you scream for ice cream!? We do!! This ice cream pie is absolutely divine.  It is deliciously rich and chocolatey so no one will know that this pie has half the fat as a normal pie.  Get ready for an super easy phenomenal ice cream pie that will make everyone beg for more!

Ingredients:

1 store bought chocolate cookie pie crust 

2 squares of unsweetened chocolate 

6 TBS water

1/2 cup sugar

1/4 tsp salt

3 TBS butter

1/4 tsp vanilla 

1 tub of Half The Fat Cookies N Cream Ice Cream (We like Dreyers!)

2 low fat Oreo cookies (Optional)

Directions:

To make the fudge, combine chocolate squares and water into a small sauce pan on low heat.  Once the chocolate has melted, add the sugar and salt and constantly stir until the sugar has dissolved.  Add the butter and vanilla and combine.  Pour the chocolate fudge sauce into the bottom of the pie and carefully spread all over the sides of the pie crust with a spatula so the pie bottom and sides are covered generously in fudge.  Freeze for 45 minutes.  Take out ice cream 20 minutes before the fudgey crust is frozen.  Gently spoon softened ice cream all over the top of the crust.  Put back in freezer until ready to serve.  Before slicing, if you would like, sprinkle 2 crushed up low fat Oreos on top of pie.  Enjoy! :)  

 

Peg & Chelsea's Salad Pizza

Peg and Chelsea are not only our second family, but amazing cooks!  Like us, they like to eat and cook healthy which is why this creation of theirs is featured on our blog.  This salad pizza is great for a lunch, an appetizer, or a dinner.  Everyone, even the men in your family, will love and enjoy this tasty treat!

Ingredients:

1 package of pizza dough (We get ours from the frozen section in our grocery store- we get whole wheat if they have it!)

5 plum tomatoes, chopped and seeded

1/2 red onion, thinly sliced

3/4 cup mozzarella cheese

2 garlic cloves, minced

3/4 cup balsamic vinegar 

1 bag romaine lettuce 

1 TBS olive oil 

Parmesan cheese-optional

Directions:

Preheat oven to 450 degrees F.  Follow instructions on package and thaw pizza dough.  Take a cookie sheet and spray with non-stick cooking spray.  Carefully spread apart the dough to cover the bottom of the cookie sheet.  (If you want a yummy thick crust, leave the edges thicker than the middle.)  Pour the olive oil in a small bowl.  Take a pastry brush and spread the dough with olive oil.  (You most likely will not use a full tablespoon.  You just want a light cover.)  Chop and seed the tomatoes into small chunks and spread over the dough.  Slice the onion and spread over the pizza, as well.  Bake for 15 minutes or until crust is slightly golden brown.  While the pizza is baking, mince garlic and combine with balsamic vinegar in small bowl.  Rinse and dry the bag of romaine lettuce and place in large bowl.  Pour as much of the vinegar and garlic mixture you would like over the lettuce.  Take pizza out and sprinkle mozzarella cheese evenly over the pizza.  Put back in the oven until the cheese is melted.   Once the cheese has melted, take out of the oven and slice the pizza into as many pieces as you would like.  Put a slice on a plate and scoop as much salad as you would like over the pizza.  If you would like, you can add shards or sprinkle Parmesan cheese on top of the salad pizza.  Enjoy! :) 

Lasagna Rolls

When you are craving Italian food, because we all do, this is a great, healthy recipe to turn to.  These lasagna rolls are fairly easy to make and packed with not only delicious flavor, but tons of nutrition.  You will please everyone with this cheesy little roll ups.  

Ingredients:
10-12 uncooked lasagna noodles
1-2 jars of your favorite tomato sauce
1/2 tsp of ground pepper
3/4 tsp salt
1 large egg
1 cup grated Parmesan
1 10 oz package of frozen spinach, thawed and drained
1 15 oz container of low fat ricotta cheese
2 cups of shredded part-skim mozzarella cheese

Directions:
Preheat the oven to 450 degrees F.  Boil the noodles until they are al dente (or not fully cooked).  Carefully drain so they do not break.  The noodles will be very fragile.  Lay out noodles on cookie sheet.  Spray a 13 x 9 baking dish with non-stick cooking spray.  Pour half of a jar of tomato sauce on the bottom of the baking dish.  In a bowl, mix together spinach, ricotta cheese, 1 cup of mozzarella, Parmesan, egg, salt, and pepper.  Combine all ingredients until they are well incorporated.  Spoon about 2 TBS of the cheese and spinach mixture on to each noodle and spread evenly over noodle.  Start and one end and roll the lasagna noodle up until it is in a roll-up form.  Put seam down into sauced baking dish.  Once all roll-ups are settled in the dish, cover with remaining tomato sauce.  (Add as much of the sauce as you would like, depending on how saucy you like it- we like it saucy!)  Then, sprinkle sauced noodles with remaining cup of mozzarella cheese.  Cover with tin foil and bake for 20 minutes.  Uncover the baking dish and bake for 15 more minutes.  If you want a crunchy top like ours, turn the broiler on for the remaining 3-5 minutes.  Enjoy!
*Adding meat to this recipe would be an awesome addition, but remember meat adds more fat and calories.  This meal is delicious without it! :)

Vanilla Bean Angel Food Cake with Chocolate Drizzle & Vanilla Meringues with Chocolate Candies

Happy Valentines Day!  We wanted to share some love and create two decadent desserts that you can indulge in on this day of love.  Make these desserts for your loved ones and they will surely know how much you care! Not only will you love these desserts, but your waistline will too!  It's Valentines Day, indulge! (And don't feel guilty going back for seconds! :) )


Vanilla Bean Angel Food Cake with Chocolate Drizzle

Ingredients:
1 cup all-purpose flour
1 1/4 cup confectioner's sugar
1 cup sugar

1 vanilla bean, seeded
12 egg whites

1 1/2 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla extract
1/4 tsp almond extract

Chocolate Drizzle:
1/2 cup unsweetened cocoa powder
1/3 cup sugar
1/2 cup fat-free evaporated milk
1 tsp vanilla extract
2 ounces milk chocolate chips

Directions:
Preheat the oven to 375 degrees F.  Sift together flour and confectioner's sugar in a small bowl.  In different bowl, combine sugar and seeds of a vanilla bean.  (To do this, you must cut the vanilla bean lengthwise, and use the knife to scrape the tiny black seeds out of the pod.)   In a large bowl, beat the egg whites and cream of tartar, salt, vanilla extract, and almond extract until soft peaks form.  Beat in the granulated sugar and vanilla bean mixture slowly, until the mixture creates stiff peaks.  Slowly, fold in the flour and powder sugar mixture. (Fold about 1/2 cup of the flour mixture at a time.)  Pour the fluffy mixture into an ungreased angel food cake pan.  Bake for 40 minutes or until top is golden brown and it springs back when lightly touched with finger.  Once done, invert the pan to cool. (We take three cans- same size- and balance the upside down cake on top of them.) Let cool for 30 minutes or so, and then use a knife to loosen cake onto a serving platter.

Directions for chocolate drizzle:
In a sauce pan, combine cocoa powder and sugar.  Slowly, whisk in evaporated milk until throughly combined.  Once combined, whisk mixture over medium heat until it simmers.  Take off the heat and add vanilla and chocolate chips, until melted.  Drizzle over angel food cake.  Throw in some chocolate covered strawberries and it's time to indulge :)



Vanilla Meringues with Chocolate Candies

Ingredients:
4 egg whites
1/4 tsp cream of tartar
1/2 cup granulated sugar
2/3 cup powdered sugar
1 1/2 TBS vanilla extract
Valentine Chocolate Candies (or M&MS- we found red chocolate candies at Sprouts!)

Directions:
Preheat oven to 225 degrees F.  In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar and then powdered sugar very slowly.  Add vanilla extract and beat until blended.  Fold in chocolate candies.  Line 2 baking sheets with parchment paper.  Spoon batter into small mounds on baking sheet.  (We made them pretty small- about 40 cookies per batch.) Make sure each mound has chocolate candies in them!  Bake for 90 minutes.  After 90 minutes, turn off the oven and let the cookies cool (in the oven) for another 90 minutes, or until dry.  Carefully remove the cookies- they are very fragile- and eat them up! These cookies are so low fat and low calorie and they definitely satisfy your chocolate cravings :)


HAPPY VALENTINES DAY! WE HOPE YOU FIND LOTS OF LOVE TODAY AND ALWAYS! ENJOY! :)