Friday, March 28, 2008

Grilled Asparagus Bruschetta Recipe

I think it is time that I give you a lovely appetizer for your next dinner party. I just had a little get together this past week to celebrate the end of a long month (which I know isn't over yet but well for me it kind of is) and I served this interesting take on the normal bruschetta. When my friends first saw this they asked where the tomatoes that they were used to were. They are constantly making comments on how I make foods to elegant. Just because we are in college doesn't mean we should be eating macaroni and cheese and drinking beer everyday! I have always enjoyed good food and while there is nothing wrong with beer I have always been a wine girl myself. Anyways back to the recipe, try this the next time you are having a more upscale get together and prepare for your friends and family to be amazed! It takes about 30 minutes to prepare at the most and everyone will love you for it!

Serves 4
2 Tbs. olive oil plus extra for drizzling
1 lb. asparagus, tough ends trimmed and spears peeled and blanched
4 slices Italian country bread, cut 1/2-inch thick
1 large clove garlic, peeled and sliced
4 tsp. tapenade, or more to taste
4 oz. mild chèvre such as Montrachet cheese
1/2 cup black olives, pitted and chopped
Freshly ground black pepper to taste

  • Heat 1 tablespoon olive oil in a ridged grill pan or skillet over medium-high heat. Add asparagus and cook, turning frequently, until tender and golden brown. Remove from pan, and set aside.
  • Rub both sides of bread with cut side of garlic. Add remaining 1 tablespoon olive oil to a ridged grill pan or skillet, and heat over medium heat. Place bread in pan, and cook for about 4 minutes per side, or until golden and crisp. Remove from pan, and let stand until cool enough to handle.
  • Spread 1 teaspoon tapenade on one side of each bread slice. Top tapenade with 1 ounce chèvre, either spreading cheese or crumbling it. Top chèvre with asparagus, cut to fit bread. Scatter olives over top, drizzle with olive oil and season with black pepper. Cut in half, and serve warm.

Nutritional Information:

Calories 270 Protein 9g Total fat 18g Carbs 19g Cholesterol 15mg Sodium 430mg Fiber 3g Sugars 4g

Thursday, March 27, 2008

Kids' Menus Becoming more Upscale

I was really getting frustrated with the video I posted a few days ago automatically playing every time I opened my page so I decided to delete it. I wanted to try something new and it didn't work as I had planned so I will keep moving and not let it slow me down. You live and you learn right?

On to other news, I found this interesting article in the San Francisco Chronicle about how kids menu's are starting to take on more upscale foods. Items such as mini steaks and roast pork loin paired with farmers' market vegetables are becoming increasingly common at some of San Francisco's most popular chef-owned restaurants, as more parents demand a place at the table for their offspring.

I thought this was odd. It turns out that older parents are coming in with younger kids requesting higher quality food than what they usually serve for children. Now remember that this is mainly showing up at high scale restaurants but still it leads me to the question of should kids be eating at these high end restaurants frequently enough that they start catering to them?

I remember when I was young going out to nice restaurants with my parents once in awhile and while they usually had to make me plain noodles with butter I was happy and found it a treat non-the-less. I feel that most kids are not mature enough to appreciate the foods they are given so why would you want to spend a lot of money on something your child might not even like?

Also, this brings me to the question of if kids are mature enough to sit in an upscale restaurant and not kick and scream and ruin other diners experience. I agree that parents should be allowed to go out to a nice dinner every now and then but isn't that what a babysitter is for? Shouldn't the parents be able to enjoy their food and experience without having their kids there?

Maybe this is because I am young and can't imagine having a child but I feel that if I were to go to a nice restaurant I wouldn't want my kids to be there.....

What do you think?

Wednesday, March 26, 2008

Spiced Bok Choy and Tofu Recipe

I saw this recipe yesterday and was craving something fresh and clean and thought this would hit the spot. It definitely did! With all the stress of school and work creeping up on me I needed something that was easy as well so I went to my favorite website, Vegetarian Times and found this amazing and simple recipe. I don't think anything is better than bok choy when you are in the mood for a fresh taste. With the seasons still changing I used frozen vegetables and they worked just as well! I love frozen veggies because they don't take the time to prepare that fresh ones do and they taste just as good if not better because they are always picked when they are at their prime. If I have time in my busy schedule to make this dinner you should be able to take 30 minutes and please your most difficult food critic.

Serves 4
1 Tbs. peanut or vegetable oil
1 Tbs. dark sesame oil
9 cups (1 medium bunch) bok choy, rinsed and sliced crosswise
4 cups sliced shiitake mushroom caps
1 cup sliced scallion
2 garlic cloves, minced
1 jalapeño, minced
1 Tbs. grated fresh ginger
3 Tbs. water
3 Tbs. low-sodium soy sauce
1 tsp. granular sugar substitute
1 lb. firm tofu, at room temperature, cubed

  • Heat oils in a large skillet or wok over high heat. Add bok choy and mushrooms, and stir-fry for 5 minutes, or until tender-crisp. Add scallion, garlic, jalapeño and ginger, and stir-fry for 1 1/2 minutes.
  • Meanwhile, mix water, soy sauce and sugar substitute together in a cup. Stir into bok choy mixture, and top with tofu. Cover, and cook just to heat through, for 1 minute.

Nutritional Information:

Per Serving: Calories: 360, Protein: 25g, Total fat: 18g, Carbs: 35g, Sodium: 710mg, Fiber: 8g, Sugars: 2g

After you try this tell me what you think!

Friday, March 21, 2008

Easter Eggs, Not Just for Children Anymore!

With Easter on Sunday I found this article especially relevant. Nutrition and more for 75 calories, it almost sounds too good to be true doesn't it? The miracle food that provides 13 essential vitamins and minerals, healthy unsaturated fats and is a good source of high-quality protein, providing all nine essential amino acids — all for only 75 calories egg! One tiny egg is all it takes!

I know that a lot of people have problems with high cholesterol but the researchers have found through 30 years of research, “that healthy adults and kids can enjoy an egg a day without significantly impacting their blood cholesterol or heart disease risk,” the Egg Nutrition Center says.

When I have a busy day and know I won't be able to eat much I will hard boil a few eggs and take them with me. I get all of my protein without many calories. Even better, if you only eat the hard boiled egg whites it is only 16 calories per egg and pure protein! Also, if you are feeling hung over eat a couple hard boiled eggs and it will help clean your system out and make you feel better.

So with Easter on Sunday, use this as an excuse to buy a dozen eggs (for only about $1.75) and some egg dye and indulge your inner-child without feeling guilty! Easter doesn't have to be all about chocolate bunnies and ham, colored eggs are a much better choice!

Do you have any favorite egg coloring memories?

Speaking of eggs I found this recipe in the Better Homes and Gardens magazine and thought that it would be a different way to enjoy your eggs. Let me know what you think!


Serves 2
2 tablespoons mayonnaise or salad dressing
1 tablespoon Dijon-style mustard or brown mustard
4 slices English muffin bread or firm-textured white bread
2 tablespoons margarine or butter
4 eggs
4 to 6 spinach leaves
1 small tomato, sliced
2 slices Swiss or American cheese
2 tablespoons milk


  • In a small bowl stir together mayonnaise and mustard. Spread the mustard mixture on one side of each bread slice. Set aside.
  • In a large skillet melt 1 tablespoon of the margarine over medium heat. Break 2 of the eggs into skillet. Stir each egg gently with a fork to break up yolk. Cook for 3 to 4 minutes or until eggs are desired doneness, turning once.
  • Place each egg on mustard side of a bread slice. Layer the spinach, tomato, and cheese on eggs. Top with the remaining bread slices, mustard sides down.
  • In a shallow dish beat together the remaining 2 eggs and the milk. Carefully dip sandwiches in egg mixture, coating both sides. In the same skillet melt the remaining 1 tablespoon margarine over medium heat. Add sandwiches; cook about 4 minutes or until bread is golden brown, turning once.

Nutritional Information:

Servings: 1 sandwich
Calories 298 Total Fat: 21g, Cholesterol mg 227, Sodium 346mg, Carbohydrate 15g, Sugar 3g, Fiber 1 g, Protein 12

Grilled Veggie Sandwiches

With the first day of spring yesterday I got excited and started thinking about how summer is just around the corner. I pulled out my George Forman Grill and found this recipe to make these sandwiches from one of my favorite websites, All Recipes. (I am very excited because I am finally beginning to understand how to link to other sites, so you will now know there I get some of these recipes!) Anywho, I served this to my roommate and she LOVED it. We had these sandwiches with a nice cold glass of Trader Joe's "Two Buck Chuck” and forgot that it was raining outside. I am now getting excited for the impending warm weather!


Serves 4
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
4 focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

  • In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
  • Preheat the grill for high heat.
  • Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
  • Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Serve!
Nutritional Information:

Serving Size: 1
Calories: 392, Fat: 23.8g , Cholesterol: 25mg , Sodium: 621mg, Carbs: 36.4g, Fiber: 3.5g, Protein: 9.2g

White wine, fruit salads and grilled foods make me think about summer....what foods remind you of summer?

Thursday, March 20, 2008

Should a Chef's Body Size be an Issue?

I saw this article online a couple days ago and I haven't been able to get it out of my head. A chef with her own cooking show has been accused of getting too heavy for television purposes. I had to blog about it to get it off my chest.

According to Page 6 a few days ago the New York Post has claimed to have spies in the Food Network that reported an on-air host, Nigela Lawson, has put on too much weight to be shown from the waist down. In the article NOT AS TASTY the chef was asked to lose some weight before she can be shown in entirety.
I personally don't feel this is right because a chef is suppose to sample the foods as they prepare it to make sure it is coming out right. Also, isn't there a saying about never trusting a skinny chef? Just because she may have put on a few pounds from doing a COOKING show and isn't as skinny as some other on-air hosts doesn't mean she needs to be penalized.
What do you think?

Wednesday, March 19, 2008

Guilt-free Oreo Pie

I think it is time to post another dessert on here. Seeing as sweets are my favorite foods I don't think I can ever post too many! I went out to eat the other night and saw someone get an amazing looking Oreo dessert and because cookies (especially Oreo's) are my favorite I got a craving for something similar without 500 calories a slice! I started searching around online and found this recipe. I was a little daunted at first but it turned out to not be as difficult as I thought. It definitely exceeded my expectations and killed any cravings I had for cookies! There is no way the cookie lover in your life won't love this pie!

Serves 8
4 packs 100 Calorie Packs Oreo Thin Crisps
3 cups light vanilla soymilk
1/2 a small (4-serving) pkg. JELL-O Sugar Free Fat Free Cook & Serve pudding mix; Vanilla
1 envelope unflavored Knox Gelatin (I know that a lot of vegetarians don't eat gelatin but I just try to not think about what it is made out of. If you don't use gelatin I am sorry but I don't know of any replacements)
2 cups thawed Cool Whip Free
2 tbsp. sugar-free chocolate syrup

  • Stir pudding mix into soymilk in a medium-large saucepan. Stirring constantly, bring to a full boil. In a large mixing bowl, combine soymilk mixture with gelatin and whisk continuously for at least 5 minutes (until gelatin is completely dissolved).
  • Place dish in the fridge for about 45 - 60 minutes, until chilled and partially set. Meanwhile, take 1 and 1/2 packs of the cookies and process in a blender or food processor until reduced to fine crumbs (or place them in a sealable plastic bag and crush through the bag with a rolling pin; less clean up!).
  • Place crumbs in a 9" pie dish, and use your hands to spread crumbs along the bottom to cover. Take remaining 1/2 pack of cookies along with 3rd pack and break into pieces; set aside. Once mixture in fridge is ready, stir in 1 and 1/2 cups of the Cool Whip (a wire whisk works wonders) until thoroughly mixed.
  • Next gently stir cookie pieces into the mix. Carefully pour mixture into pie dish and spread evenly on top of crumbs. Return to fridge until set (3 hours or overnight).
  • Once ready to serve, break 4th pack of cookies into small pieces. Spread 1/2 cup Cool Whip over pie and sprinkle cookie pieces on top. Drizzle with chocolate syrup and prepare to get cookies 'n cream crazy!
Nutritional Information:
Serving Size: 1 slice
Calories: 115 Fat: 1.75g Sodium: 175mg Carbs: 20.5g Fiber: 0.5g Sugars: 8.5g Protein: 3.75g
Now I can combine my two loves, cookies and pie! This pie made the gross weather outside not as bad!

Tuesday, March 18, 2008

Mozzarella Sticks!!

Who says low calorie foods can't taste good? These are a testament to delicious lite food at its best! I love cheese and I think it goes back to my mom and her pouring lots of parmesan cheese on everything! There was always freshly shredded cheese around, to the point where my mom went out and bought a parmesan cheese grader to ensure everything has cheese on it. These mozzarella sticks taste amazing, so the next time you want something cheesy and feel like indulging in a guilty pleasure make these and you won't have that guilt when you are done!

Serves 1 (4 sticks)
2 light mozzarella sticks (50-60 calories and 2.5g fat per stick)
1/4 cup Fiber One bran cereal (original)
2 tbsp. fat-free liquid egg substitute salt, pepper & Italian seasonings; to taste
Optional: low-fat marinara sauce (for dipping)

  • Preheat oven to 375 degrees. In a food processor or blender, grind Fiber One to a breadcrumb-like consistency. Place crumbs in a small plastic container with a lid. Season crumbs with as much salt, pepper and Italian seasonings as you like. Set aside.
  • Cut cheese sticks in half, so that you have 4 sticks. Place sticks in a small bowl, and pour egg substitute over the top of the sticks. Swirl egg substitute around so that it thoroughly coats the sticks.
  • One by one, transfer sticks to the container with the crumbs. Cover container, and give it a shake to coat the sticks in the crumbs. Carefully return sticks to the dish with the egg substitute, and coat them again.
  • Next put sticks back in the crumbs container, cover, and shake once more to coat (try doing this two at a time the second time around). Place sticks on a baking dish sprayed lightly with nonstick spray.
  • Spritz the tops of the sticks with a quick mist of the spray. Place dish in the oven, and bake for 10 minutes (or until the first sign of cheese oozing out). If desired, serve with warm marinara sauce. Best when eaten immediately, while cheese is hot and gooey!
Nutritional Information:
Serving Size: 4 pieces
Calories: 155 Fat: 5.5g Sodium: 500mg Carbs: 13.5g Fiber: 7g Sugars: 0g Protein: 19g

Now you decide...those greasy fat-filled mozzarella sticks from your local pizza place or making these delicious lite cheese sticks that even have fiber in them!

Tell me what you think!

Sunday, March 16, 2008

Mouthwatering Noodle-Free Lasagna

Noodle-free lasagna?? I know what you're thinking and trust me it's not as weird as it sounds. In fact you won't even miss the noodles! With the cold weather I am always in the mood for something warm and filling. I love coming home to a nice hearty meal after making my way through the cold and windy streets of Boston. There is nothing better than walking in to a home that is warm with the smell of fresh cooked food. This lasagna will definitely hit the spot no matter what that weather is doing outside!

Serves 4
1 lb. (about 3 medium-sized) zucchini; ends removed and sliced lengthwise into wide, flat strips
1 large portabella mushroom; sliced into strips
1 large eggplant; ends removed and sliced lengthwise into wide, flat strips
15 oz. frozen chopped spinach; thawed, thoroughly drained and patted dry
16 oz. canned tomato sauce with garlic flavoring
1 cup frozen ground-beef-style soy crumbles
1 egg white
1 cup fat-free ricotta cheese
1/2 cup shredded fat-free mozzarella cheese
1 tbsp. reduced-fat parmesan-style grated topping
1 tbsp. chopped basil
1/4 tsp. salt pinch nutmeg

  • Preheat oven to 425 degrees. Heat soy crumbles in the microwave for 30 seconds, and set aside. Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture).
  • Spritz a large pan evenly with nonstick spray, and bring to high heat. Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches. Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time).
  • In a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside.
  • Spray a deep 8" X 8" pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top.
  • Sprinkle the soy crumbles evenly into the pan. Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce.
  • Evenly top the lasagna with the mozzarella and grated cheese.
  • Bake uncovered for 30 minutes (or until the cheese on top starts to brown). Let cool, cut into 4 pieces, and serve
Nutritional Information:
Serving Size: 1/4th of recipe
Calories: 238 Fat: 2g Sodium: 1,218mg Carbs: 33g Fiber: 11g Sugars: 14g Protein: 25g
Without the noodles you can now use all those carbs you would have wasted on some warm fresh italian bread. There is no longer a reason to feel guilty about having that extra slice or even a little dessert afterward!

Saturday, March 15, 2008

Crunch into this Tasty Treat

Once again my love of Mexican-style food comes out. This is a low-calorie version of Taco Bell's Crunchwrap Supreme and much more tasty than theirs I'm sure! This is a great lunch to have on a lazy Saturday afternoon when the weather is gray and rainy. Serve this with lots of spicy salsa and maybe a good movie and you have a great afternoon for yourself! This recipe isn't as hard as it sounds so go ahead and try it.

Serving Size: 1
1 Large Low-Fat/Low-Carb Tortilla
3 baked corn tortilla chips
1/3 cup frozen ground-beef-style soy crumbles (like Boca Ground Burger)
1/4 cup shredded fat-free cheddar cheese
1/4 cup shredded lettuce
1/3 tomato, diced
1 tbsp. fat-free sour cream
1/2 tsp. taco seasoning
  • Combine frozen soy crumbles, cheese and taco seasoning in a small microwave-safe bowl. Heat in microwave for 30 seconds.
  • Warm tortilla for a few seconds in the microwave (making it easier to fold without ripping), and then lay it out on a flat surface. Place the soy crumble mixture in the center of the tortilla. Flatten the mixture into a circle, keeping it about 2 inches from the edge of the tortilla.
  • Layer the tortilla chips on top of the soy crumble mixture. Evenly top with sour cream, lettuce and then tomato.
  • Folding Instructions: Starting at the bottom of the tortilla, fold edge up to the center of the tortilla. Then going around the edge of the tortilla, repeatedly fold overlapping sections to meet the center, for a total of about 6 folds (until filling is completely enclosed).
  • In a pan sprayed with nonstick spray, over medium heat, carefully place the folded tortilla in the center of the pan (folded side down). Heat for 3 - 4 minutes. Carefully flip the wrap with a spatula and heat for another 30 seconds. Serve!
Nutritional Information:
Calories: 210 Fat: 4.5g Sodium: 868mg Carbs: 32g Fiber: 16g Sugars: 2g Protein: 25g

Friday, March 14, 2008

Get your morning started off right with this amazing wrap!

Thank you again for giving me another amazing recipe! I tried this wrap this morning and it was amazing! I love starting the day off right with a big hearty breakfast, especially if I am going to the gym or have a busy day and don't have much time to eat. If you want a different take on this morning goodness you can also make a wrap using salsa and mexican mixed cheese with your eggs and take that with you for your long day. Breakfast is the most important meal of the day because starting your day off with something filling will help you make it to lunch without giving into tempting snacks along the way. Also, it boosts your metabolism and new studies have started showing that people who eat breakfast weigh less that those who don't, so there is no reason not to do this for you and your waistline.

Makes 1 Serving
1 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortilla, Large (or other low calorie tortilla)
1/2 cup chopped spinach
1/3 cup fa t-free liquid egg substitute (like Egg Beaters)
1 1/2 tbsp. Reduced Fat Natural Feta Cheese
1 tbsp. Hunt’s Tomatoes, Fire Roasted Diced with Garlic
2 pieces sun-dried tomato in oil & spices, chopped
  • Spray a small pan with nonstick spray, and bring to medium heat. Add egg substitute, and cook to form an egg patty (flipping and folding until firm). Remove egg patty and set aside.
  • Remove the pan from heat, re-spray, and then return to medium heat. Add chopped spinach and both types of tomatoes. Stirring occasionally, cook for about 1 minute (until spinach has wilted). Add the cheese to the pan and cook for an additional 30 seconds (cheese should be melt-y). Remove from heat, and allow to cool slightly. Meanwhile, heat tortilla in the microwave until slightly warm.
  • Place veggie/cheese mixture in the center of the tortilla. Place egg patty on top, and wrap the tortilla up envelope style (folding the sides in first, and then rolling it up from the bottom). Place wrap in the toaster oven (with the seam-side down) and bake for 1 - 2 minutes (until thoroughly heated). Serve.

Nutritional Information:

168 calories, 5.5g fat, 694mg sodium, 24g carbs, 15g fiber, 2g sugars, 20g protein

Stay tuned for more delicious breakfast recipes that are coming soon!

Monday, March 10, 2008

Pizza For Everyone!

I love pizza, but it can be so high in calories and greasy that you feel guilty for the rest of the day. Although pizza lovers rejoice! I have 3 different versions for any mood you are in! I have always loved pizza and was extremely excited when I got to go to Naples Italy, the birthplace of this amazing food. It was definitely not the kind of pizza I was used to but it was great none the less. The dough was hot, fresh and a little gooey with all this amazing cheese on it! Even though it was pouring rain and we had to go back to Rome on a train that smelled horrible with a ton of rude locals I wouldn't change it for the world!

As for these pizza's remember you can add any toppings you like, the ones I have are just suggestions. Make these whenever you have a craving for something warm, chewy and tasty.

English Muffin Pizza!
1 serving
1 light english muffin (100 calorie whole wheat or white your choice)
2 tbsp. your favorite tomato sauce with added spices, salt and pepper to taste
1-2 oz Shredded Fat Free Mozzarella Cheese

  • Split english muffin and spread sauce on both sides. Top with cheese and any other ingredients you want (meat-free pepperoni, tomato, mushrooms, meat-free chicken strips).
  • Bake at 350 degrees for 12-14 minutes
Nutritional Information:
Calories: 140, Fat: 1g, Sodium: 875mg, Carbs: 24g, Fiber 6.5g, Sugar: 2g, Protein: 2g

Meaty thin crust pizza
1 La Tortilla Factory Whole Wheat Low-Carb/ Low-Fat Tortilla; Large Size (or any large tortilla about 80 calories)
1/2 cup fat-free tomato sauce
1/2 cup Morningstar Farms Sausage Style Recipe Crumbles
1 1/2 oz. shredded fat-free mozzarella cheese
  • Preheat oven 375 degrees and thaw crumbles in the microwave for 30 seconds
  • Bake tortilla for 5- minutes on each side or until slightly crispy. Remove tortilla from oven and spread tomato sauce to the edge.
  • Sprinkle crumbles evenly with cheese.
  • Return pizza to the oven for 5 minutes or until cheese has melted
  • Cut and serve
Nutritional Information:
1 serving
Calories: 260, Fat: 5g, Sodium: 1,2000mg, Carbs: 35g, Fiber: 20g, Protein: 25g

Rice cake pizza

Serves 6
6 lightly salted rice cakes
1/3 cup pizza sauce
1/4 cup sliced ripe olives
1/4 cup diced green bell peppers
1/4 cup sliced mushrooms
1/3 cup fat-free shredded mozzarella cheese

  • Place rice cakes on a baking sheet as the oven preheats to 400 degrees
  • Spread sauce evenly on each rice cake and top with remaining ingredients with the cheese last
  • Bake for 10 minutes and serve
Nutritional Information:
1 cake
Calories: 73, Fat: 3g, Chol 6mg, Sodium: 171mg, Carbs:10g, Protein: 3g
Tell me about the different pizza combinations you love!

Topless Cherry Pie

I love dessert but hate how calorie filled it can be! I was craving a sweet cherry taste and my normal Sugar Free Jell-O fix wasn't working this time. I needed something fruity and gooey which is where this amazing Topless Cherry Pie comes into play! It is really low in calories and has lots of fiber (which is becoming more and more important, according to the media anyways). Fiber is a great tool to avoiding that horrible irregularity that can lead to a major build up and could cause colon cancer, but with this great pie and maybe a bowl a day of Fiber One cereal you can easily avoid that! Get ready to blow your friends and family away with this great pie at your next get together!

Serves 8
2 cups Fiber One bran cereal (a personal favorite of mine!)
3 tbsp. light whipped butter
2 tbsp. Egg Beaters, Original
1 tbsp. cornstarch
1 20-oz. canned no-sugar-added cherry pie filling 
8 servings (16 tbsp.) Fat Free Reddi-whip

  • Preheat oven to 350 degrees
  • In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Melt butter in the microwave for 20 seconds and combine with crumbs, Egg Beaters and stir until well mixed.
  • In an oven-safe pie dish sprayed lightly with nonstick spray, evenly distribute mixture using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Bake crust in oven for 10 minutes, then remove and allow to cool.
  • In a medium-sized nonstick pot, combine cornstarch with cherry filling. Heat stove top at medium heat, stirring often. Once cherry mixture begins to bubble, lower heat and continue to stir for 3 minutes. Remove from heat and allow to cool for several minutes.
  • Evenly spoon cherry mixture into pie crust and allow pie to cool and set in fridge for several hours before cutting and serving. Before serving, top each slice with a dollop of fat-free whipped topping. 
Nutritional Value:
Serving Size 1/8th of the pie
Calories: 90, Fat: 2.5g, Sodium: 105mg, Carbs: 21.5g, Fiber: 7g, Sugars: 4g, Protein: 1.5g

Now go and try it and report back! I know you will love this amazingly low calorie pie especially if you are a big cherry fan! 

Grab your fork and dig in and if you eat more than one piece don't worry because it's only 720 calories for the WHOLE pie, but please try to not eat that much in one sitting or you could feel it later! 

Monday, March 3, 2008

Grilled Portobello Mushrooms and Zucchini tacos

Feel like going a little south of the border? Then try these tacos! They are delicious and lite! I know that Cinco de Mayo is still a few months off but who says that you can't have a nice taco night with some margaritas and lots of salsa! I love to make these when I get home sick for California or if I feel like eating something that feels greasy and unhealthy but are quite the contrary. These are also great if you are going to have a lot of people over to set up a 'make your own taco bar' with more options for them to add....this is just a suggestion. Add new items anything that tickles your fancy!

Serves 8
5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
2 teaspoons dried oregano
2 tablespoons olive oil
Coarse salt and ground pepper
4 medium zucchini, cut into 2-by-1/2-inch sticks
1 medium red onion, halved and sliced 1/4 inch thick
8 (4 1/2-inch) fat free corn tortillas
6 ounces (1 1/2 Cups) light or fat free Monterey Jack cheese, shredded 1/2 cup fresh salsa

  • Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
  • Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
  • Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft).Wrap loosely in a clean kitchen towel to keep warm.
  • To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.

Nutritional Info:
Serving Size: 1 taco; Calories 87, Fat 1 g; Protein 4 g; Carbs 16 g;Fiber 3 g; Cholesterol 8 mg Sodium 379 mg

Want something to go along with those tacos? Well how about some homemade corn chips...or tortilla chips? It easy!

Twelve 6-inch corn tortillas
1 tablespoon vegetable oil

  • Preheat the oven to 350 degrees F.
  • Spray both sides of the tortillas with the olive oil flavored cooking spray. Stack the tortillas and cut the pile into sixths to make chips.
  • Spread the chips out in a single layer on two large baking sheets and season with salt.
  • Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.
Now go out an plan your own fiesta!!

Saturday, March 1, 2008

Butternut Squash Fries

Do you ever get a craving for french fries but don't want to consume all the extra greasy calories? I know that when I am eating a sandwich (maybe a sloppy joe?) or even sometimes with a salad I crave something salty and crunchy! Well do I have something amazing for you! These SUPER EASY fries are a little sweeter than regular french fries but so much better! I even have been known to top them off with a Boca vegetarian chili bowl and some fat free cheddar cheese for delicious low cal chili cheese fries that are so easy to prepare even I could make them! 
Serves: 1
½ Butternut Squash
Salt to taste


  • Pre-heat oven to 425 degrees.  Peel and de-seed your butternut squash. (If you have never cooked with a butternut squash before don't worry! It is a little difficult but if you don't want the hassle they sell some pre-peeled and cut!)
  • Then cut it up into french fry shapes. (Don't worry about the shape as long as they are all about the same size!)
  • Place on a cookie sheet sprayed with non-stick spray.  Cover lightly with salt. 
  • Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process.  Fries are done when they are starting to brown on the edges and get crispy.

Nutritional Info:

Serving Size:  5 oz., uncooked

Calories:  65, Fat: 0g, Sodium:  486mg (includes salt), Carbs:  16.5g, Fiber: 4g, Sugar: 3g, Protein: 1g

Yummy.... just thinking about these makes me want some more...It looks like I will be taking yet another trip to the grocery store! It's times like these where I am happy that I spend almost all my free time wandering around grocery stores and looking for the newest and greatest stuff.

I hope you enjoy these as much as I did!!