Monday, January 21, 2013
Creamy Zucchini Dip (186 calories)
2 medium skin on zucchini cut in chunks (73 calories)
4 garlic cloves (16 calories)
2 Tbsp fat free cream cheese (30 calories)
2 Tbsp fat free cottage cheese (20 calories)
2 Tbsp PB2 powdered peanut butter (45 calories)
1 lemon juiced (2 calories)
2 tsp cumin
1 tsp coarse kosher salt
Place all ingredients in a food processor and whirl until smooth. Serve with raw veggies or some zucchini or radish chips.
Sunday, January 20, 2013
Bake at 350 degrees F. for about 30 to 40 minutes. Cool slightly before cutting.
Dry on paper towels.
The original version of these bread sticks has 8 servings at 175 calories per serving (per breadstick). That is a whopping 1400 calories if you eat all 8 servings. My version has 393 calories for the whole dog gone recipe or 49 calores (per breadstick). You know what I am gonna do? I am gonna eat all 8 breadsticks by myself and not give my skinny husband Todd any. Nom nom nom nom. Oh and because I also think the orignal recipe is brilliant I am adding a link to it at the bottom of this blog.
1 egg (72 calories)
1 cup fat free mozzarella cheese (180 calories)
20 slices(about 1 oz) chopped turkey pepperoni (80 calories)
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
1/2 tsp coarse kosher salt
Combine all ingredients in a bowl. Spray a 6x6 oven proof dish with cooking spray and press in cauliflower ingredients.
Bake at 350 for 20-30 minutes, or until set. Let cool slightly.
Remove the sticks from pan carefully and cut into bread stick like slices.
Let cool little before eating.
Original recipe link: http://yourlighterside.com/cauliflower-pepperoni-bread-sticks/
Whirl up all the ingredients except the oats and raisins in a food processor. Stir in oats and raisins.
Monday, January 14, 2013
Sunday, January 6, 2013
This recipe was adapted from one I found here.http://www.girlsgonefood.com/2012/03/avocado-salad-with-grilled-shrimp.html
Monday, November 19, 2012
1/2 cup glazed chopped pecans
3 Tbsp sugar
1/2 cup butter
1 cup flour
Espresso Mousse Ingredients:
12 oz white chocolate chips
5 Tbsp water
2 cups heavy whipping cream
3 tsp instant espresso powder
7 oz chopped bittersweet chocolate
2 Tbsp corn syrup
3/4 cup heavy whipping cream
Cheese Layer Ingredients:
8 oz marscapone or cream cheese
1 cup powdered sugar
1 cup cool whip
8 oz bag of Toffee bits
Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with cooking spray. Mix all crust ingredients together and press the mixture into the baking dish. Bake for 20 minutes.
For the mousse, stir white chocolate and water in microwave safe bowl. Microwave at 50% power 1 minute, stir and continue heating checking every 15 - 30 seconds until chocolate is smooth add espresso powder. Cool to lukewarm, stirring occasionally. Using an electric mixer, beat cream in a large bowl until soft peaks form. Gradually pour white chocolate over cream, folding to blend well. Cover bowl and chill until firm, at least 3 hours. Keep chilled. May be made 1 day ahead.
For the ganache, place chocolate and corn syrup in medium bowl. Bring cream to a boil in small saucepan; pour over chocolate and corn syrup. Stir until melted and smooth. Cool to room temperature. May be made 1 day ahead.
For the cheese layer, in a mixer add marscapone, powdered sugar and cool whip. Mix until light and fluffy.
After crust is cooled. Spread ganache over crust evenly. Spread cheese layer over ganache, then spread on espresso mousse. Top evenly with toffee bits. Refrigerate for a few hours until set.