We love bread pudding so I was all about trying this recipe. Very velvety and rich. Loved it. Easy to make too. One slice is 300 calories and 4g of fat.
Bread Pudding Ingredients:
5 cups (1/2") cubed French bread
1 cup evaporated fat free milk
3/4 cup 1% low fat milk
1/3 cup granulated sugar
2 TBS bourbon
1 TBS vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 large eggs
Sauce Ingredients:
3/4 cup packed light brown sugar
3 TBS bourbon
1 TBS unsalted butter
6 TBS half and half, divided
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
cooking spray
Preheat oven to 350. Arrange the cubed bread pieces on a baking sheet. Bake 8-10 minutes or until slightly toasted. Combine evaporated milk and next 7 ingredients (through eggs) in a large bowl, stir with a whisk. Add bread cubes. Let stand 20 minutes, occasionally pressing on the bread to soak up the liquid.
To prepare the sauce, combine brown sugar, 3 TBS bourbon and butter in a small saucepan over medium high heat, bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. Stir in 5 TBS half and half, simmer 10 minutes or until its reduced to about 1 cup. Remove pan from heat. Stir in remaining 1 TBS half and half, 1 teaspoon vanilla, and 1/8 teaspoon salt. Keep warm.
Spoon half of the bread mixture into a 9x5 loaf pan coated with cooking spray. Drizzle 3 TBS sauce over the bread mixture. Spoon remaining half of bread mixture over the sauce. Bake at 350 for 45 minutes or until a knife inserted in the center comes out clean. Pour the remaining warm sauce over each slice before serving.
Monday, February 20, 2012
Thursday, February 16, 2012
Slow Cooker Stuffed Pepper Soup
This soup is only 300 calories and 7 grams of fat per serving (2 cups!) It has all of the flavor of stuffed peppers but it takes half the time to prep! Also, it's great comfort food without being unhealthy. We all really enjoyed it (even the kids ate it without complaint!)
1 lb. lean ground turkey
1 cup diced onion
1 - 2 tsp minced garlic
28 oz can diced tomatoes w/ the juice
6 oz can tomato paste
4 cups low sodium chicken broth
3 cups chopped green pepper (i used 1 green pepper, 1 orange, 1 yellow
and 1 red)
2/3 cup uncooked brown rice
2 TBSP brown sugar, packed
1 tsp dried basil
ground black pepper to taste
Parmesan cheese (optional)
(it calls for 1/4 tsp ground cinnamon but i didn't add it)
In a large skillet, cook turkey, onion and garlic over medium heat
until browned / drain any juices and transfer mixture to a slow
cooker
Add remaining ingredients and stir gently to mix. Cook on low for 8-9
hours / add water to thin if necessary. The soup will really thicken up over the cooking period.
Serve over additional brown rice* and sprinkle with Parm cheese
Makes 6 cups.
I made additional brown rice to place in the bottom of our bowls to make it more hearty.
1 lb. lean ground turkey
1 cup diced onion
1 - 2 tsp minced garlic
28 oz can diced tomatoes w/ the juice
6 oz can tomato paste
4 cups low sodium chicken broth
3 cups chopped green pepper (i used 1 green pepper, 1 orange, 1 yellow
and 1 red)
2/3 cup uncooked brown rice
2 TBSP brown sugar, packed
1 tsp dried basil
ground black pepper to taste
Parmesan cheese (optional)
(it calls for 1/4 tsp ground cinnamon but i didn't add it)
In a large skillet, cook turkey, onion and garlic over medium heat
until browned / drain any juices and transfer mixture to a slow
cooker
Add remaining ingredients and stir gently to mix. Cook on low for 8-9
hours / add water to thin if necessary. The soup will really thicken up over the cooking period.
Serve over additional brown rice* and sprinkle with Parm cheese
Makes 6 cups.
I made additional brown rice to place in the bottom of our bowls to make it more hearty.
Monday, February 13, 2012
Asian Lettuce Wraps
This recipe blew my mind! I'm a huge fan of lettuce wraps when we go out to eat but I swear these were better than anything I've had at restaurants. The recipe calls for you to use lean ground turkey (which I did) but a friend of mine made it with diced chicken and said it was just as good. 2 filled lettuce wraps = 275 calories!
Ingredients:
1.25 lb extra lean ground turkey
1 pkg (16oz) frozen stir fry vegetable blend, thawed & coarsely chopped
1/3 cup teriyaki sauce
1/4 cup hoisan sauce
3 TBS creamy peanut butter (we used reduced fat)
2 TBS minced fresh gingerroot
1 TBS rice vinegar
1 TBS sesame oil
3 garlic cloves, minced
4 green onions, chopped
10 crisp lettuce leaves
Cook turkey in a large nonstick skillet until no longer pink. Add the chopped stirfry veggies to the pan. Stir in the teriyaki sauce, hoisan sauce, peanut butter, ginger, vinegar & sesame oil. Stirfry over medium heat for 5 minutes. Add garlic, cook 1 minute longer.
Remove from heat, stir in the green onion. Fill the lettuce leaves with about 1/2 cup mixture each. Serve with additional hoisan sauce for dipping if desired.
*recipe courtesy of Simple & Delicious
Ingredients:
1.25 lb extra lean ground turkey
1 pkg (16oz) frozen stir fry vegetable blend, thawed & coarsely chopped
1/3 cup teriyaki sauce
1/4 cup hoisan sauce
3 TBS creamy peanut butter (we used reduced fat)
2 TBS minced fresh gingerroot
1 TBS rice vinegar
1 TBS sesame oil
3 garlic cloves, minced
4 green onions, chopped
10 crisp lettuce leaves
Cook turkey in a large nonstick skillet until no longer pink. Add the chopped stirfry veggies to the pan. Stir in the teriyaki sauce, hoisan sauce, peanut butter, ginger, vinegar & sesame oil. Stirfry over medium heat for 5 minutes. Add garlic, cook 1 minute longer.
Remove from heat, stir in the green onion. Fill the lettuce leaves with about 1/2 cup mixture each. Serve with additional hoisan sauce for dipping if desired.
*recipe courtesy of Simple & Delicious
Wednesday, February 8, 2012
Maple Jalapenos
Sweet & spicy! Easy to make too. These disappeared off the plate faster than any other appetizer I had out. Everyone loved them. You can cook them longer to make them milder if you aren't a big fan of spice. This recipe makes 50 but you can cut it in half. You really can't go wrong with these ingredients.Ingredients:
25 jalapenos (look for thicker ones that will hold a filling)
1 pkg (8oz) cream cheese, softened (we used low fat)
1 cup (4oz) crumbled feta cheese
1/2 cup maple syrup
1/2 lb bacon strips, cooked & crumbled (we used real bacon bits to save time)
1/4 cup packed light brown sugar
Preheat oven to 350. Cut jalapenos in half lengthwise and remove seeds. Beat the cream cheese, feta cheese and syrup in a small bowl until smooth. Spoon into the pepper halves.
Place the pepper halves on 2 greased baking pans. Top with the bacon and then sprinkle with brown sugar. Bake for 20 minutes for spicy, 30 minutes for medium and 40 minutes for mild.
*recipe courtesy of Simple & Delicious
Sunday, January 29, 2012
Savory Spinach Bites
This appetizer is perfect for the fall or winter. The stuffing makes them very savory and reminded me of Thanksgiving. They weren't heavy but they were super filling. The recipe makes a lot so they would feed a big group!
Ingredients
1/2 cup (1 stick) unsalted butter
1 small onion, chopped (about 1/2 cup)
1 teaspoon minced garlic (about 1 clove)
2 10-ounces packages frozen chopped spinach, thawed and drained
1 8-ounce bag of herbed seasoned stuffing mix
6 large eggs - I used EggBeaters
1 cup grated Parmesan cheese
Salt and pepper, to taste
Instructions
1. Preheat the oven to 350 degrees.
2. In a large sauté pan over medium heat, melt the butter.
3. Add onion and cook until the onions are translucent and soft, about 5 minutes or so.
4. Add the garlic and cook until fragrant, about 30 seconds. Remove the pan from the heat and let cool.
5. In the meantime, remove excess water from thawed spinach by pressing it between paper towels. **You do not need to cook the spinach.
6. In a large bowl, combine the stuffing mix, spinach, eggs, Parmesan, salt and pepper, and onion/garlic mixture. Combine well.
7. Line a rimmed baking sheet with parchment paper.
8. One at a time, using your hands, roll the mixture into individual 1-inch balls. Place each one on the parchment-lined baking sheet.
9. Bake the balls for about 15-20 minutes, or until very slightly browned. **Your kitchen will smell fantastic, I promise.
Dipping sauces: I used marinara, but you could use Ranch dressing, sour cream, horseradish, etc. Whatever you like!
recipe adapted from The Curvy Carrot
Ingredients
1/2 cup (1 stick) unsalted butter
1 small onion, chopped (about 1/2 cup)
1 teaspoon minced garlic (about 1 clove)
2 10-ounces packages frozen chopped spinach, thawed and drained
1 8-ounce bag of herbed seasoned stuffing mix
6 large eggs - I used EggBeaters
1 cup grated Parmesan cheese
Salt and pepper, to taste
Instructions
1. Preheat the oven to 350 degrees.
2. In a large sauté pan over medium heat, melt the butter.
3. Add onion and cook until the onions are translucent and soft, about 5 minutes or so.
4. Add the garlic and cook until fragrant, about 30 seconds. Remove the pan from the heat and let cool.
5. In the meantime, remove excess water from thawed spinach by pressing it between paper towels. **You do not need to cook the spinach.
6. In a large bowl, combine the stuffing mix, spinach, eggs, Parmesan, salt and pepper, and onion/garlic mixture. Combine well.
7. Line a rimmed baking sheet with parchment paper.
8. One at a time, using your hands, roll the mixture into individual 1-inch balls. Place each one on the parchment-lined baking sheet.
9. Bake the balls for about 15-20 minutes, or until very slightly browned. **Your kitchen will smell fantastic, I promise.
Dipping sauces: I used marinara, but you could use Ranch dressing, sour cream, horseradish, etc. Whatever you like!
recipe adapted from The Curvy Carrot
Baked Cheesy Artichoke Dip
I am all about artichoke dip. This recipe was so easy to make and really delicious! It's really creamy but not TOO terrible for you with the substitution of low fat products.
Yield: Makes about 2 2/3 cups
ingredients
1/2 cup plus 2 tablespoons (packed) grated parmesan cheese (about 2 ounces)
1/4 cup plus 2 tablespoons lite mayonnaise
1/4 cup plus 2 tablespoons fat free sour cream
1/2 teaspoon ground black pepper
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
2 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
1/4 teaspoon paprika
1 cup italian cheese blend
French-bread baguette slices, toasted
preparation
Whisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin.
Sprinkle dip with remaining 2 tablespoon grated parmesan cheese italian cheese and paprika.
Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled).
Serve warm with crackers or toasted bread.
Recipe can be made in advance and refrigerated overnight.
adapted from Picky Cook
Yield: Makes about 2 2/3 cups
ingredients
1/2 cup plus 2 tablespoons (packed) grated parmesan cheese (about 2 ounces)
1/4 cup plus 2 tablespoons lite mayonnaise
1/4 cup plus 2 tablespoons fat free sour cream
1/2 teaspoon ground black pepper
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
2 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
1/4 teaspoon paprika
1 cup italian cheese blend
French-bread baguette slices, toasted
preparation
Whisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin.
Sprinkle dip with remaining 2 tablespoon grated parmesan cheese italian cheese and paprika.
Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled).
Serve warm with crackers or toasted bread.
Recipe can be made in advance and refrigerated overnight.
adapted from Picky Cook
Buffalo Chicken Bites
These bites were AMAZING. I didn't read the recipe through before committing to make them and I wish I had because the proofing time for the dough is long. However, it all came together very quickly once the dough was prepped. They were well worth the wait and disappeared quickly! I will definitely be making these frequently!
1 cup shredded cooked chicken (I used chicken from one of my crockpot rotisserie chickens)
1/2 cup crumbled blue cheese
2 tablespoons shredded cheddar cheese
1/4 cup hot sauce (Frank's brand is what I used)
4 tablespoons unsalted butter, melted and cooled
2 1/4 teaspoons rapid rise dry yeast
2 tablespoons brown sugar
1 cup warm milk ( I used 1%)
2 1/2 cups of flour
To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, softened butter and hot sauce; set aside.
In a 1 cup measuring cup, heat the milk and then add the 2 tablespoons brown sugar; stir into warm milk until dissolved; place in the bowl of a stand mixer fitted with the dough hook.
Add 2 1/2 cups flour and yeast to the stand mixer and mix on low speed until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Allow the dough to knead in the stand mixer for 5-7 minutes. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Place dough into a clean bowl that's been lightly oiled. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.
Preheat oven to 400°F with rack in the middle of the oven. Line a baking sheet with parchment paper; set aside.
Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of buffalo chicken mixture into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, filling and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).
Bake buffalo chicken bites in the preheated oven for 10 to 15 minutes or until the tops are lightly browned. Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional).
Serve with ranch or blue cheese dressing for dipping!
recipe adapted from Joelen's
1 cup shredded cooked chicken (I used chicken from one of my crockpot rotisserie chickens)
1/2 cup crumbled blue cheese
2 tablespoons shredded cheddar cheese
1/4 cup hot sauce (Frank's brand is what I used)
4 tablespoons unsalted butter, melted and cooled
2 1/4 teaspoons rapid rise dry yeast
2 tablespoons brown sugar
1 cup warm milk ( I used 1%)
2 1/2 cups of flour
To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, softened butter and hot sauce; set aside.
In a 1 cup measuring cup, heat the milk and then add the 2 tablespoons brown sugar; stir into warm milk until dissolved; place in the bowl of a stand mixer fitted with the dough hook.
Add 2 1/2 cups flour and yeast to the stand mixer and mix on low speed until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Allow the dough to knead in the stand mixer for 5-7 minutes. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Place dough into a clean bowl that's been lightly oiled. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.
Preheat oven to 400°F with rack in the middle of the oven. Line a baking sheet with parchment paper; set aside.
Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of buffalo chicken mixture into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, filling and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).
Bake buffalo chicken bites in the preheated oven for 10 to 15 minutes or until the tops are lightly browned. Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional).
Serve with ranch or blue cheese dressing for dipping!
recipe adapted from Joelen's
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