Coconut-Lemon Mini Cupcakes

I've been looking at this May issue of Health Magazine for weeks now (I keep magazines next to my tub for bath-time reading) and every time I flip through and see this recipe, I think of Theresa over at The Craving Chronicles. This seems right up her alley. I've not had a chance to try them  yet, but I know she's the uber baker, so I thought she might give them a whirl and post on her site what she thinks of them.  My friends love it when I volunteer them for things. *cough*

These little cupcakes have two flavors I (and I know Theresa) love: lemon and coconut.  NOM!  According to the magazine, they're also "low-fuss" which is my preferred method of baking... should I actually, you know, bake them myself.  Anyway, here is a re-print of the recipe (with a note from me in italics), with links to the Health Magazine site's original recipe. You can also pick up a hard copy in the May issue of Health Magazine... if you can still find one on the shelf. Library, maybe?

At 3 Points for one teeny cupcake, it doesn't seem like it's very "light", which makes me wonder if replacing the sugar with Splenda or adding some fiber to the recipe wouldn't make it a better choice.  What do you think?  I'm also wondering if the nutrition information includes the Lemon Cream Cheese Frosting or if those calories are in addition to the cake.  Definitely not worth it in that case. I'd rather have a coconut lemon martini... (note to self: look for that recipe!)

Spinach and Feta Saute

I love Greek food and I’m especially a big fan of feta cheese. I swear, I put Athenos reduced-fat feta on everything. Salads, pizza, sammiches… whatever.  I came across this recipe on WW for something so simple: spinach.  I like spinach, but I don’t normally eat it by itself.  I’ll have some in something else or maybe a spinach salad, but not ever really just as a side-dish n’ such.  This is only 2 points and it’s easy, which really, for me, what it’s all about.  Oh, also? I squeezed a little fresh lemon juice in there, too.  It made it taste like the Spanicopita, just without the flakey phillo pastry.

If you try it, let me know what you think!

Ingredients

2 tsp olive oil
1 medium onion(s), finely chopped
20 oz chopped frozen spinach, thawed and well-drained
1/4 tsp table salt
1/4 tsp black pepper
3 oz reduced-fat feta cheese, crumbled

Instructions

1. In a large skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until just golden, about 3 minutes.

2. Add spinach, salt and pepper, stirring to combine. Cook until heated through, about 3 minutes; stir in feta. Yields about 1/2 cup per serving.

POINTS® Value | 2
Servings | 4
Preparation Time | 15 min
Cooking Time | 7 min
Level of Difficulty | Easy

Margarita Pie

On the 4th, a bunch of us went to a friend’s house for a party.  Because she knew I was coming, she made this Weight Watchers recipe for Margarita Pie.  Not only was that so very thoughtful, but that pie is good!  GOOD!  Holy holy, good.  It was really surprising, but I could probably eat the whole thing.  But, you know… I didn’t.  No, really!

Margarita Pie

• 2 1/3 oz pretzel(s), miniature twists (about 2 cups)
• 1 Tbsp sugar
• 2 Tbsp reduced-calorie margarine
• 6 oz frozen concentrate limeade, slightly thawed
• 4 cup light vanilla ice cream
• 1 1/2 oz tequila, about 3 tbsp
• 1/2 oz orange-flavored liqueur, about 1 tbsp
• 1 tsp lime zest

Instructions

Preheat oven to 375F. In a food processor or blender, crush pretzel twists until crumbs form. Add sugar; pulse until combined. Add margarine and mix well. With machine running, add 2 tablespoons of the limeade concentrate, processing until well mixed.

Place mixture in an ungreased 9-inch pie plate. With back of spoon, press mixture firmly into bottom and up sides of pan to form pie shell. Bake at 375F until set, about 5 minutes. Place in freezer for 10 minutes to cool.

Meanwhile, in a clean food processor or electric mixer, combine ice cream, remaining limeade concentrate, tequila and liqueur; process or mix until just blended. Spoon into cooled pie shell and sprinkle with lime zest. Freeze for 2 hours before cutting into 8 slices.

POINTS value | 4
Servings | 8
Preparation Time | 25 min
Cooking Time | 5 min

Macaroni Salad Revisited

One of the things I adore about summer, and I am sure you have heard me say this before, is macaroni salad.  My mother makes this really easy macaroni tuna salad that I could eat a vat of in one sitting.  I kid you not.  However, I try not to make a habit of doing that.  I found this macaroni salad recipe (for those of you following low carb .. sorry!) that has been peared down to minimal points and still looks amazing.  I can’t wait to try it.

Ingredients:
4 1/2 cup cooked macaroni, kept warm
3/4 cup fat-free mayonnaise
1/4 cup fat-free sour cream
3 Tbsp sweet pickle relish
1 medium sweet red pepper(s), diced
1 medium green pepper(s), diced
1 medium carrot(s), diced
1/4 cup red onion(s), minced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions
1. While macaroni is still warm, place in a large bowl. Add mayonnaise, sour cream and relish and toss to coat. Add peppers, carrot and onion; toss to combine. Season to taste with salt and pepper.

2. Serve warm or chilled. Yields about 1/2 cup per serving.

WW: 2 POINTS
Servings | 12
Preparation Time | 25 min
Credit: Weight Watchers Online

Mango Salsa

A couple days ago, while searching for some recipes on the Weight Watchers site, I stumbled across a slew of recipes for dips and salsas.  With summer upon us, it’s a really good time to try these out for your barbeques and pool parties.  In the past, I’d tried the Dill-Cucumber Dip and the 7-Layer Mexican Dip... and they both ruled.  That Cucumber Dill Dip is awesome with celery, cucumber slices, bell pepper slices, wheat pita wedges, whole grain crackers or whatever floats your boat.  And the 7-Layer Dip, while good with veggies, honestly, rocks the house with some Baked Tostitos.  Mix up a pitcher of sangria (hey, you gotta live, right?) or some Watermelon-Mango Batidas and enjoy!

The other recipe they had that looked so good, but I didn’t try, was the Mango Salsa.  I salivated just reading the recipe. It would be so good on fish, a la Applebee’s or on chicken or even on a pile of steamed veggies to give them a kick.  But the sweet of the mango cools down the heat of the jalapeno and let’s the flavor really come through. Mango salsa is one of my favorite things, so I’m anxious to try this recipe!

Ingredients

2 medium mango(es), finely diced
1 medium sweet red pepper(s), finely diced
1/2 medium red onion(s), finely chopped
1/2 medium jalapeno pepper(s), seeded and minced
1 Tbsp cilantro, chopped
1 1/2 Tbsp fresh lime juice
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions

Combine all ingredients in a bowl.
Season with salt and pepper to taste.
Omit jalapeño if you do not want salsa to be spicy.

Yields about 2/3 cup per serving.

POINTS® value | 1
Servings | 4

Apple Feta Salad

Time and time again I have found myself in a rush and scavenging around the fridge for something to eat for lunch.  The fact that I am not a phenominal cook, I like things that I can throw together quick.  I don’t think this is an original idea, in fact I have had similar salads out at restaurants before.  But I made a lower fat version and have been eating it twice a week for a while since its so easy to make.  Here is the recipe if you can call it that. 

Apple Feta Salad

In a bowl I toss:

• 2 cups of mixed greens.  (any lettuce would work here but I am aiming for darker colored veggies for the nutrition factor)
• 1/2 a sliced apple (I use Gala’s but any will do)
• 1/4 cup of low fat feta cheese crumbled
• 2 Tbsp of Fat Free Italian Dressing

Next step… eat it. That’s it.  It’s delicious with the sweetness of the apples and the salty nature of the cheese.  It’s low in WW Points...my estimate is 3 Points for the whole salad.

Eggplant Rollatini

I love Italian food.  What sucks is often Italian food is really caloric and not exactly fat-ass friendly.

Like the true food lover I am, I was watching Everyday Italian on the Food Network the other day and Giada De Laurentiis had her own twist on eggplant parmesan—Eggplant Rollatini.  I’m weird about eggplant, but I do like eggplant parmesan, so after watching the show, I figured I could lighten it up even further.

And away we go!

Eggplant Rollatini

Ingredients
3 medium eggplant(s)
sea salt (to draw out the impurities in the eggplant)
1 serving PAM Cooking Spray
32 oz fat-free ricotta cheese
1/2 cup Egg Beaters Egg Beaters
1/2 cup Kraft 2% Milk Reduced Fat Natural Shredded Cheese Shredded Mozzarella Cheese
8 Tbsp Kraft Reduced Fat Parmesan-style Grated Topping
20 leaf basil (chiffonaded)
2 cup Classico Tomato and Basil Pasta Sauce

Instructions
Preheat the grill, grill pan or George Foreman and preheat the oven to 375 degrees F.

Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.

In a large bowl, beat Egg Beaters until lightly scrambled. Mix the fat-free ricotta in with the Egg Beaters. Add mozzarella and 3 tablespoons of Parmesan cheese and gently combine. Fold in basil (chiffonaded) just to combine. Do not overmix.

Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with PAM) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes.

POINTS:  5
Points for Original Recipe:  13

Prep Time: 35 minutes
Cook Time: 1 hour 45 minutes
Yield: 6 servings

Yum!

Mulled Apple Cranberry Cider

It’s cider time! It’s cider time!  Few things at the holidays smell as good as hot, mulled cider.  Sometimes I just throw some on the stove in a pot as a potpourri… then I can drink it later. It’s great for parties—get a big crock pot, let the cider simmer in there and your guests can serve it hot straight from the pot. Or use one of those big coffee urn thingies.

This recipe has all the spices you’ll need, however I’ve been known to just get a can of mulling spices from Williams-Sonoma.  I swear to you, few things could be this easy.

Ingredients

• 3 cup apple cider
• 3 cup cranberry juice cocktail
• 1 tbsp unpacked brown sugar
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1 tbsp orange zest
• 1/4 tsp ground cinnamon, or 3 cinnamon sticks

1. In a large saucepan, combine all ingredients.

2. Bring to just boiling over medium-high heat.

3. Simmer 15 minutes; strain into mugs. Yields 1 cup per serving.

POINTS value | 2
Servings | 6
Preparation Time | 5 min
Cooking Time | 15 min
Level of Difficulty | Easy

Cranberry Muffins Without the Muffin Top

Ahh yes the cranberry.  That sweet, tart, little nugget of goodness.  One of the things that I ended up having to limit myself on was muffins when I first started to make changes in my life.  I used to think, “Hey, I’ll eat something healthy, like… a muffin.” It sounds like a good idea but muffins on average are packed with high fat and calories. A deceiving bunch of bastards aren’t they? Starbucks has a Cranberry Orange Muffin that looks wonderful and sounds healthy but packs about 420 calories, and 20 grams of fat! 20!!!! (That’s 10 Points in WW speak). That is insane. I could eat a friggin’ McDonald’s cheeseburger for that much.

So! I scoured around and tried a few recipes and found this one to be great.  Instead of 420 calories, these are 152.  Much better.  And the fat content is down to 4 grams which is far more fat ass friendly than Starbucks.

Cranberry Muffins

Ingredients:

• 1 1/2 cup unbleached white flour
• 1 cup whole-wheat flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 2 eggs, beaten
• 1/4 cup sugar
• 1/2 cup unsweetened applesauce
• 2 tbsp canola oil
• 1/4 cup orange juice
• 1 tsp orange extract
• 1 cup fresh cranberries

Directions:
Preheat the oven to 350 degrees. Combine the flours, baking powder, and
cinnamon in a medium bowl. Set aside.

In a large bowl, combine the remaining ingredients. Add the dry ingredients slowly to the large bowl and mix until blended. Do not over beat.

Pour the batter into 12 nonstick muffin cups and bake for 20 to 25 minutes. Remove muffins from oven and let cool slightly. Remove muffins from pan and let cool completely.

This recipe yields 12 servings. Serving size: 1 muffin.

Nutrition Facts: Calories 152; Total Fat 4g;
Saturated Fat 0g; Carbohydrate 27g; Dietary Fiber 2g;

WW Points: 3 (per muffin)

Tip: To lower the calories even more you can substitute Splenda for the sugar.  I have done this and they turn out just as good.

Credits:
Recipe from “Flavorful Seasons Cookbook” by Robyn Webb, MS, (© McGraw Hill - NTC, 1996)

Nutritional information about Starbucks food found here.

Green Beans with Carmelized Onions and Dill

It’s no secret that Thanksgiving brings around temptations that can’t be helped.  The smells alone can make you gain 4 pounds immediately.  But you don’t have to sacrifice all your hard work if you eat smart that day.  Sure there will be a few slip ups here and there but if you prepare then it doesn’t have to be full blown Fat Ass Porker Fest 2003.

One of my tricks on Thanksgiving is to load my plate with the healthier stuff, and only take small portions of the good stuff like stuffing and gravy.  Last year I made dinner for the family and made sure to have a few vegetable dishes along with the Thanksgiving staples.  One I tried and was a big hit was this Green Beans with Caramelized Onions and Dill, instead of having that heavy casserole.  If you have a few lighter options to fill up on, you won’t have room for all the heavier foods.

Ingredients:

• 1 tbsp olive oil
• 1 tbsp sugar (or splenda)
• 16 oz frozen pearl onions
• 16 oz frozen cut green beans, or whole green beans
• 2 tbsp dill, fresh, chopped
• 1/2 tsp table salt
• 1/4 tsp black pepper

Instructions:

1. Heat oil and sugar together in a large skillet over medium-high heat. Add onions and sauté until tender and golden brown, stirring frequently, about 10 minutes.

2. Add green beans and cook until crisp-tender, stirring frequently, about 3 minutes.

3. Remove from heat and stir in dill, salt and pepper. Yields about 1/2 cup per serving. (Note: This dish will keep well in the refrigerator for up to 3 days.)

WW POINTS | 1
Servings | 8
Recipe from WW Online

Happy Thanksgiving Everyone!

Parmesan Mashed Potatoes

My personal holiday weakness is potatoes.  Mashed potatoes.  The kind that take up half your plate, covered in butter or gravy.  Hell yeah, mashed potatoes. *sigh*

Wait, sorry.  Let’s get back to reality for a second, shall we?

I tried this recipe from Weight Watchers Online a while back and fell in love with it. It’s only 2 pts a serving (around 2/3 cup), creamy and doesn’t taste “light”.  They’re also really easy to make.

Parmesan Mashed Potatoes

• 10 medium potato(es), red (about 2 1/2 lbs)
• 1/2 cup buttermilk, warmed
• 1/2 oz Parmesan cheese, grated (about 3 tablespoons)
• 1/4 cup chives, chopped
• 1 tsp table salt
• 1/8 tsp black pepper, ground

Place potatoes in a large pot and cover with an inch of water; bring to a boil, reduce heat, simmer and cook until fork-tender, about 30 minutes. Drain and return potatoes to pot.

Mash potatoes with a potato masher. Stir in remaining ingredients and mix well to combine. Yields about 2/3 cup per serving.

POINTS | 2
Servings | 8
Preparation Time | 10 min
Cooking Time | 30 min
Level of Difficulty | Easy

To really make it yummy, I’ll roast a head of garlic while the potaoes are boiling, then mash that in there with everything else.  It’s orgasmic, I swear

Tuscan Pumpkin and White Bean Soup

This is a great low calorie/low fat/low Points soup that is easy and quick to make.  I tested it out the other night and I loved it. My husband asked for seconds and he is the type of person who will tell me “This taste’s like ass.” if he doesn’t like it, instead of humoring me.  He was making Mmmm sounds when he ate too.  So was I. Delicious! It has a great combination of flavors and warmed me up on a cold night.  The only thing was the color / texture looks a little like baby food .. but as soon as you taste it, you forget all about that.

Ingredients

• Fat Free Olive Oil Cooking Spray
• 1 medium onion, coarsely chopped
• 15 oz canned pumpkin
• 3 1/2 cup fat-free chicken broth (or vegetable broth)
• 15 1/2 oz canned white beans, rinsed and drained (I used Goya)
• 1/4 tsp ground oregano
• 1/8 tsp salt, or to taste (I added a little more)
• 1/8 tsp black pepper, or to taste (here too)
• Grated Parmesan cheese (I used reduced fat to lower the calories even more)

Instructions

Coat a large soup pot with cooking spray and set over medium-low heat.  Add onion, cover and cook until tender, stirring occaisionally, about 6 minutes.

Stir in pumpkin, broth, beans and oregano; simmer 8-10 minutes

In food processor or blender (I used my little Braun handheld blender which is way less mess than dragging out the food processor) remove soup from heat, puree soup in batches or all at once in the pot with the handheld.  Reheat and season to taste with salt and pepper.  (I also threw in a little bit (1 tbsp) of parmesan cheese here)

Ladel into soup bowls and top with grated cheese and a sprinkle of black pepper.

I served this with whole wheat garlic toast and a glass of red wine. 

WW: 2 POINTS per 1 cup serving
Preparation Time: 12 Minutes
Cooking Time: 18 Minutes

Credit: Recipe taken from Weight Watchers Online. Cooked and tested by me.

Roasted Dijon New Potatoes: Oh Sweet Mercy!

I had a whole meal of new recipes I tried last night (Grilled Chicken with Whiskey-Ginger Marinade and Ginger-Sesame Asparagus), but these were my favorite part of it.  They were also the easiest!  And if a guy who loves junk food scarfs ‘em down, you know they’re good.

• 1 tbsp olive oil
• 2 tbsp Dijon mustard
• 3/4 tsp paprika
• 1/4 tsp dried thyme
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 1 1/2 pound potato(es), new, quartered
  

Instructions

- Coat a 9 X 13-inch baking dish with cooking spray.

- Heat oven to 425°F. Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl. Add potatoes and stir until they are coated.

- Transfer potatoes to the baking dish and roast 15 minutes. Stir and roast another 15 minutes.

Don’t make extra because you will eat them, I swear to you.

POINTS® | 3
Servings | 4
Preparation Time | 10 min
Cooking Time | 30 min
Level of Difficulty | Easy

Recipe from Weight Watchers Online

Baked Apple without the Big Ass

I hate when low fat low calorie food tastes like I am chewing on my welcome mat.  Food should taste good.  I went apple picking recently and wanted to bake something with our winnings and didn’t want to make something that would add 3 inches to my ass.  I found this recipe and kicked it up a notch (a la Emeril) and it came out delicious.  My husband ate the whole friggin’ pan.

Baked Apple Streusel

Ingredients:

• 4 medium apple(s), peeled, cored and thinly sliced (use firm apples)
• 1/2 cup unpacked brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg*
• 2 tbsp fresh lemon juice
• 1/4 cup all-purpose flour
• 1/4 cup uncooked old-fashioned oats
• 3 tbsp reduced-calorie margarine

Preheat oven to 350°F.

Stir together apples, 1/4 cup of brown sugar, cinnamon, nutmeg and lemon juice; pour into a 1 1/2 quart baking dish.

Cut flour, oatmeal, remaining brown sugar and margarine together with a pastry blender or fork in a medium bowl; sprinkle over apple mixture.

Bake until apples are tender and top is browned, about 45 minutes. Yields about 1/2 cup per serving.

WW Points: 2 pts per serving.  Suggestion… top with a dollop of frozen fat free cool whip.  It’s 0 points for the cool whip which is a bonus.

* Recipe originally from here... I added the nutmeg for kicks. I’m crazy like that.