Prep Time: 5 minutes
Cool Time: 15 minutes
2 pkg SF/FF White Chocolate Pudding
3 c FF Milk
1 1/2 c Cool Whip Free
1/2 c Sweetened Coconut Flakes
1/2 c Semi-sweet Chocolate Flakes
1 c Mashed Strawberries
1. Combine pudding powder with milk in a large mixing bowl and whisk for 2 minutes.
2. Add coconut flakes and chocolate flakes and mix to combine.
3. Fold cool whip and strawberries into pudding mixture.
4. Place mixture into 6 small bowls and refrigerate for 15 minutes.
ENJOY!!
Wednesday, January 27, 2010
Tuesday, January 5, 2010
Easy Blueberry Cheesecake Pudding
Prep Time: 5 minutes
Cool Time: 30 minutes
2 pkg Jell-o sugar free/fat free cheesecake pudding
4 c fat free milk
1 c fat free cool-whip
1 c frozen blueberries
1. Beat the pudding mix into the milk until it begins to thicken (about 2 minutes).
2. Fold in the cool-whip and blueberries.
3. Chill for 30 minutes in the fridge.
ENJOY!!
Note: I got some vanilla beans for Christmas...so I scraped some vanilla bean seeds into the mix as well. This was a good substitution for real cheesecake and only 3 ww points for 1 cup!!!
Cool Time: 30 minutes
2 pkg Jell-o sugar free/fat free cheesecake pudding
4 c fat free milk
1 c fat free cool-whip
1 c frozen blueberries
1. Beat the pudding mix into the milk until it begins to thicken (about 2 minutes).
2. Fold in the cool-whip and blueberries.
3. Chill for 30 minutes in the fridge.
ENJOY!!
Note: I got some vanilla beans for Christmas...so I scraped some vanilla bean seeds into the mix as well. This was a good substitution for real cheesecake and only 3 ww points for 1 cup!!!
Lemon and Vanilla Bean Meringue Cookies
Prep Time: 10 minutes
Cook Time: 3 hours
4 egg whites
1/2 t cider vinegar
1 c sugar
2 t vanilla extract
1 vanilla bean (optional)
zest from 1 lemon
1. Preheat oven to 225. In a large mixing bowl, beat egg whites until frothy with an electric mixer.
2. Add in the vinegar and continue to beat until soft peaks form.
3. Gradually beat in the sugar and continue beating until firm peaks form and the batter is glossy.
4. With a paring knife, cut vanilla bean pod length wise. With the side of the knife, scrape out the vanilla bean seeds. Add to mixture along with the lemon zest and vanilla extract. Beat thoroughly to combine.
5. On a foil lined baking sheet, place tablespoon size dollops about a inch apart. You will use 2 cookie sheets with about 22 dollops per sheet.
6. Place in middle of the oven and bake for 3 hours or until cookies are no longer gooey in the center. After the 3 hours, turn the oven off and leave cookies in the oven for another hour to cool.
7. Remove cooled cookies from the sheet and store in an airtight container.
ENJOY!!
Note: You can make a chocolate version of these cookies by leaving out the lemon zest and adding in 4 T of unsweetened cocoa powder. You can also make a marbled cookie by making half chocolate and half vanilla bean (again no lemon, and only use 2 T cocoa powder). To marble them together, put a small dollop of vanilla with a small dollop of chocolate on top. Marble each combined dollop with a toothpick while on the sheet.
Cook Time: 3 hours
4 egg whites
1/2 t cider vinegar
1 c sugar
2 t vanilla extract
1 vanilla bean (optional)
zest from 1 lemon
1. Preheat oven to 225. In a large mixing bowl, beat egg whites until frothy with an electric mixer.
2. Add in the vinegar and continue to beat until soft peaks form.
3. Gradually beat in the sugar and continue beating until firm peaks form and the batter is glossy.
4. With a paring knife, cut vanilla bean pod length wise. With the side of the knife, scrape out the vanilla bean seeds. Add to mixture along with the lemon zest and vanilla extract. Beat thoroughly to combine.
5. On a foil lined baking sheet, place tablespoon size dollops about a inch apart. You will use 2 cookie sheets with about 22 dollops per sheet.
6. Place in middle of the oven and bake for 3 hours or until cookies are no longer gooey in the center. After the 3 hours, turn the oven off and leave cookies in the oven for another hour to cool.
7. Remove cooled cookies from the sheet and store in an airtight container.
ENJOY!!
Note: You can make a chocolate version of these cookies by leaving out the lemon zest and adding in 4 T of unsweetened cocoa powder. You can also make a marbled cookie by making half chocolate and half vanilla bean (again no lemon, and only use 2 T cocoa powder). To marble them together, put a small dollop of vanilla with a small dollop of chocolate on top. Marble each combined dollop with a toothpick while on the sheet.
Monday, January 4, 2010
Honey Mustard
Prep Time: 2 minutes
Cook Time: none
1 C light mayo
1/2 C dijon mustard
1/2 C yellow mustard
1/2 C honey
1 T cayenne powder
1 T white vinegar
1. Combine all ingredients in a bowl and stir to combine. Store in an airtight container in the fridge for two weeks.
ENJOY!!
Note: If you want more of a salad dressing, add more vinegar until desired constancy is achieved.
Cook Time: none
1 C light mayo
1/2 C dijon mustard
1/2 C yellow mustard
1/2 C honey
1 T cayenne powder
1 T white vinegar
1. Combine all ingredients in a bowl and stir to combine. Store in an airtight container in the fridge for two weeks.
ENJOY!!
Note: If you want more of a salad dressing, add more vinegar until desired constancy is achieved.
Yummy Chicken Strips
Prep Time: 5 minutes
Cook Time: 15 minutes
1 large chicken breast
1/2 c lite sour cream
1 t dill
1 t garlic powder
1/2 t cayenne powder
salt and pepper to taste
1 c crushed corn flakes
cooking spray
1. Preheat oven to 400. Slice chi ken breast into 1/2 inch strips.
2. Place chicken in bowl with sour cream, dill, garlic, salt, pepper, and cayenne. Mix to combine and let set while oven gets to temp.
3. Coat chicken strips with crushed corn flakes and place onto a cookie sheet that has been sprayed with cooking spray. Spray the tops of the chicken strips with cooking spray as well.
4. Bake for 10-15 minutes or until chicken is fully cooked and coating is browned.
ENJOY!!
Note: If you put a cookie cooking rack on the cookie sheet and place the chicken on this, the bottoms don't get soggy while it cooks. I like to serve this over a salad with honey mustard dressing. You can change up the seasoning in the sour cream mixture to whatever you like (try some extra spice). I accidentally made this with honey corn flakes once...it was really good with the saltiness of the chicken.
Cook Time: 15 minutes
1 large chicken breast
1/2 c lite sour cream
1 t dill
1 t garlic powder
1/2 t cayenne powder
salt and pepper to taste
1 c crushed corn flakes
cooking spray
1. Preheat oven to 400. Slice chi ken breast into 1/2 inch strips.
2. Place chicken in bowl with sour cream, dill, garlic, salt, pepper, and cayenne. Mix to combine and let set while oven gets to temp.
3. Coat chicken strips with crushed corn flakes and place onto a cookie sheet that has been sprayed with cooking spray. Spray the tops of the chicken strips with cooking spray as well.
4. Bake for 10-15 minutes or until chicken is fully cooked and coating is browned.
ENJOY!!
Note: If you put a cookie cooking rack on the cookie sheet and place the chicken on this, the bottoms don't get soggy while it cooks. I like to serve this over a salad with honey mustard dressing. You can change up the seasoning in the sour cream mixture to whatever you like (try some extra spice). I accidentally made this with honey corn flakes once...it was really good with the saltiness of the chicken.
Sunday, January 3, 2010
Beef and Veggie Barley Stew
1 lb beef stew meat
2T canola oil
1c yellow onion (diced)
4 cloves of garlic (diced)
1c celery (large chop)
1c carrot (large chop)
1c halved mushroom caps
1c frozen peas
1c frozen sweet corn
8c beef stock
1c red wine
2T dried thyme
2 bay leaves
1c barley pearls
salt and pepper to taste
1. In a large sauce pan, heat oil over medium high heat. Season meat with some salt and pepper. Brown meat.
2. Add onions, celery, and carrots to the meat and saute for 2 minutes. Add in garlic, mushrooms, and thyme. Saute for an additional 2 minutes.
3. Pour stock over meat mixture. Add bay leaves, barley, peas, corn, and salt and pepper. Cover and bring to a boil.
4. Once a hard boil has happened, reduce heat to low and let simmer for 1 hour or until barley is tender.
ENJOY!!
2T canola oil
1c yellow onion (diced)
4 cloves of garlic (diced)
1c celery (large chop)
1c carrot (large chop)
1c halved mushroom caps
1c frozen peas
1c frozen sweet corn
8c beef stock
1c red wine
2T dried thyme
2 bay leaves
1c barley pearls
salt and pepper to taste
1. In a large sauce pan, heat oil over medium high heat. Season meat with some salt and pepper. Brown meat.
2. Add onions, celery, and carrots to the meat and saute for 2 minutes. Add in garlic, mushrooms, and thyme. Saute for an additional 2 minutes.
3. Pour stock over meat mixture. Add bay leaves, barley, peas, corn, and salt and pepper. Cover and bring to a boil.
4. Once a hard boil has happened, reduce heat to low and let simmer for 1 hour or until barley is tender.
ENJOY!!
Subscribe to:
Comments (Atom)