Diet-Friendly Brownies

When I started my weight-loss journey last January I knew I would have a very hard time giving up sweet stuff...aka...chocolate! Over the course of last year I found many great diet-friendly recipes and thought I'd share this one with you guys today.  It's super easy!

1 box of brownie mix (any kind will do)
Use to amount of water the directions call for + 1 Tbsp.

2 egg whites, whipped (replaces the equivalent of 1 egg)

Replace the oil the package calls for with the same amount of all-natural applesauce

Mix everything together like you normally would and place in a 9x13 greased pan and bake until done according to package temperature.  Mine took about 20 minutes.  By putting it in a rectangular pan instead of a square pan you are making the portions smaller.  It's all about fooling yourself! My last batch yielded 15 brownies. 

*I was able to save 120 Calories and 9 grams of fat per brownie without sacrificing the taste!

Mexican Cornbread

1 box of Jiffy cornbread mix

1 egg, beaten

1 can Mexicorn, drained (reserve liquid)

1/4 cup shredded Cheddar cheese

2 tbsp. reserved Mexicorn liquid

Preheat oven to 400.  Spray a square baking pan with nonstick cooking spray.  Mix all ingredients together in medium-sized bowl.  Pour into baking pan and bake for about 15-20 minutes.  Let cool before cutting. 

*This is such an easy cornbread to make! I quadrupled the recipe since I'm taking it to bible study tonight to serve 60 women along with a chili and a bean soup my friends are bringing!

Taco Chili Mac

The other day I found Taco Chili Soup featured on Craftomaniac.  As soon as I saw the recipe I knew I wanted to try it this weekend! With a little help from my crockpot I made it today.  It's so delicious!!! Like with most recipes I try, I changed things up a bit and am now calling it Taco Chili Mac.  I hope you guys will give this one a try this week!

2 cups cooked elbow macaroni

1 lb. ground turkey or chicken

1 softball-sized onion, diced (cook w/ ground turkey)

1 (14.5oz.) can of diced tomatoes, undrained

1 (15.5oz.) can dark kidney beans, drained and rinsed

1 (15.5oz.) can light kidney beans, drained and rinsed

1 (8oz.) can tomato sauce

1 (15oz.) can corn, drained

1 (4oz.) can diced green chilies

1 cup taco sauce

1 cup chunky salsa  (I used mild)

1 envelope of taco seasoning 

Brown ground turkey with onion.  Drain any fat.  Spray the crockpot with nonstick cooking spray.  Put all of the ingredients in crockpot and mix well.  Cook on low for 6-8 hours.  Garnish with sour cream, shredded cheese or crushed tortillas if desired. 

Baked Peanut Butter Oatmeal

I found this recipe last month over on TidyMom's site.  I made it this morning and I couldn't be more pleased with how it turned out. 

1 1/2 cups quick cooking oats

1/4 cup brown sugar

1/4 cup white sugar

3/4 cup milk (I used skim)

1/4 cup melted butter (I used Smart Balance)

1 egg, beaten

1 tsp baking powder

1 tsp vanilla extract

1/2 cup creamy peanut butter

warm milk for serving

Preheat oven to 350.  Mix all ingredients together in large bowl.  Spread evenly into a 9x13 baking dish sprayed with nonstick cooking spray.  Bake for 20-25 minutes.  Serve in a bowl and add a splash of warm milk.  Devour!

*I cut mine into 12 portions and they were about the size of a large brownie. I can't wait for leftovers!!!

**If you are naughty (this might not be the time of year to admit it!) you could add 1/4 cup chocolate chips to the mixture before baking.  I would have done this, but I'm down 60 pounds and want to keep it that way!!!

Tara's Chocolate Truffles

6 tbsp chilled butter

12 oz. semi-sweet chocolate chips

1/2 cup firmly packed powdered sugar

6 egg yolks

1 tbsp vanilla extract

Create a double boiler.  Cut butter into chunks and place on top of boiler.  Add the chips and then the powdered sugar.  Let melt while you...

Beat the egg yolks in a small bowl with a whisk.  Whisk until they are combined and fluffy.

Stir the chocolate until it's completely melted.  It will be thick, almost like fudge.  Add egg yolk mixture a little at at time and stir constantly.  Stir in vanilla.  Pull off boiler and put into the fridge for 3 hours. 

Rolls balls out of the chocolate mixture and roll into powdered sugar, cocoa, coconut or even crushed candy canes. 

Makes about 3 dozen. 

Soda Pop Cupcakes

When I first saw the recipe for these cupcakes I didn't really think much of it.  After trying it, I have completely changed my tune! Not only are these low in fat and Calories, but, they taste great too! They are dense and moist all at the same time and don't require frosting.

1 box of cake mix (I used Betty Crocker Chocolate Fudge)

12 oz. soda pop (I used Diet Coke)

Preheat oven to according to package details.  Pop liners into cupcake pan.  Mix the 2 (yes, just 2!!!) ingredients together well.  Fill cupcake liners to the top.  Bake according to package details.  Let cool before removing from pan. 

*My package made 14 cupcakes.  This made them have 1.71 grams of fat and 137 Calories each! A great dessert item for dieters!!!

**If using a yellow or white cake mix, I would suggest using a Sprite or 7-UP and not a dark soda. 

Chicken Tenders with Honey Mustard Sauce

Chicken Tenders
1 cup oats
1/4 cup Parmesan cheese, grated
1 tsp Mrs. Dash original seasoning blend
1/4 tsp ground black pepper
1/4 tsp garlic powder
1.5 lbs. chicken tenders
2 egg whites

Sauce
1 tbsp. Dijon mustard
1 1/2 tsp honey

Preheat oven to 450. Place all dry ingredients into a shallow dish (I used a pie plate) and mix together.  Crack eggs and put the whites into a small bowl.  Discard the yokes.  Dip tenders into egg whites then roll in oat mixture.  Place on a foil lined baking sheet that's been heavily sprayed with nonstick cooking spray.  Bake for about 15-20 minutes.  Dip tenders into the honey mustard dressing and enjoy! ; )

Crockpot Breakfast Casserole

I recently found this recipe over at Finding Joy in My Kitchen.  I bookmarked it and decided to make it for dinner this evening.  It's a keeper!!! I changed mine up a bit since I didn't want to use meat.  I like this recipe because you can really substitute just about any veggie or meat!

2 slices of bread, torn into pieces
2 cups mushrooms, sliced
2 cups asparagus, chopped (one bunch)
4 eggs
1/4 cup milk
1 cup Cheddar cheese, grated
salt and pepper to taste

Spray crockpot with a nonstick cooking spray.  Place torn pieces of bread on the bottom of the crockpot.  Pour in mushrooms and then the asparagus.  In separate bowl, beat eggs and add the milk.  Add enough salt and pepper to taste to the egg mixture.  Pour over the top of the veggies.  Sprinkle cheese on top.  Cook on high for 1.5 - 2 hours.  Enjoy!

*This casserole is not exactly low-fat, but I just served myself enough to fit on a salad plate and it was more than filling!

Chicken Parmesan

I made a similar healthy version of this recipe a while back, but wanted to make a traditional chicken Parmesan last night.  It was delicious!!!

1 cup milk
2 eggs, whipped
1 cup dried Italian bread crumbs
1/2 cup grated Parmesan
1 tsp salt
1 tsp pepper
1 tbsp Italian seasoning
1 tbsp garlic powder
6 small chicken breasts (about 1.5 lbs.)
jarred marinara (I used a veggie blend and added green peppers and onions)
1 lb. of spaghetti (I used whole wheat)

Preheat oven to 400.  In a small bowl add milk and eggs.  Set aside.  In a pie plate or other shallow dish mix together bread crumbs, Parmesan, salt, pepper and seasonings.  Prepare a baking sheet by lining it with foil.  Lightly spray the foil with nonstick spray.  Place chicken in milk mixture then into the bread crumb mixture making sure to coat each side.  Place on baking sheet.  Repeat until all pieces are coated.  Bake for 40 minutes. 

While chicken is baking prepare marinara and pasta.  Put desired amount of pasta on a plate.  Top with a small amount of sauce.  Place chicken on top of sauce and then a little more sauce on top.  Enjoy!

Blueberry Cobbler

Last week I was able to score TONS of FREE blueberries by pairing a high dollar coupon with a sale at Publix.  I have been trying to make as many blueberry dishes as I can get my hands on in addition to freezing several pints to use in the coming months.

This is my first attempt at a blueberry cobbler and I couldn't be more thrilled! Like most of my recipes it's very easy and so scrumptious!!!

1/2 cup sugar
1 tbsp cornstarch
4 cups fresh blueberries
2 tbsp water
1 cup Bisquick
1/4 cup milk
1 tbsp sugar
1 tbsp butter (cold)
vanilla ice cream (optional)

Preheat oven to 400.  In large pot mix 1/2 cup sugar and cornstarch.  Stir in blueberries and water.  Heat to boiling, stirring constantly.  Stir for 1 minute after it has hit boiling and then remove from heat.  Pour blueberry mixture into a 13x9 baking dish.  Set aside. 

Mix remaining ingredients in a small mixing bowl by hand until a soft ball forms.  Pinch off pieces of dough and let drop onto hot blueberry mixture.  Bake for about 20 minutes or until dough is golden brown. 

Let sit for about 10 minutes before serving so the blueberries will thicken up a bit.  Serve in a bowl with a scoop of vanilla ice cream on top!

Aunt Lou's Lemon-Blueberry Bread

This recipe is part of a collection of recipes my Aunt Louetta (my mom's sister) has given her over the years.  This bread is like eating a summer dessert! I hope you'll enjoy it just as much as our family does.

Bread

1 cup sugar
1 stick butter, softened
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 large eggs, whipped
1/2 cup milk
1 pint blueberries

Glaze

1/3 cup sugar
1/4 cup lemon juice

Preheat oven to 350.  In mixing bowl mix together all ingredients to prepare the bread portion of the recipe minus the blueberries.  The batter will be very thick.  Gently fold in blueberries.  In a 9x5 loaf pan lined with parchment paper, pour bread batter making sure the top is leveled before baking.  Bake for 1 hour.  Remove loaf from oven and let sit for 15 minutes.  Remove bread from the pan and place on a cutting board or other hard surface.  Poke holes about half way through the bread.  Mix together items for the glaze and use a pastry brush to brush the glaze over the top of the loaf.  You will use ALL of the glaze! Let sit for about 30 minutes so it can cool completely.

*I store this bread on a cake plate pedestal since it is EXTREMELY moist from the glaze.  If you don't want to do that just wrap in foil. 

Baked Ziti

1-16oz. package of ziti
1 lb. ground beef
1-15oz. container of part skim ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, whipped
salt and pepper to taste
1-45oz. jar of pasta sauce
1-16oz. bag of shredded Mozzerella cheese (yields 4 cups)

Prepare ziti, drain and set aside.  It needs to be cool when added to the other ingredients so it does not scramble the egg when combined!!! Brown the beef and drain well.  Let sit so it comes to room temp like the pasta.  In medium bowl mix together ricotta cheese, Parmesan cheese, egg, salt, pepper and 2 cups of the Mozzerella cheese.  In large bowl or pot (I just use the one I prepared the pasta in) mix together pasta, beef, cheese mixture and 2 cups of the pasta sauce.  Place into a greased 13x9 baking dish.  Sprinkle with 1 cup of Mozzerella cheese.  Spread remaining pasta sauce over the cheese and top with the last cup of Mozzerella cheese.  Bake for about 30 minutes or until bubbly.

Zucchini Bread

One of the elders at my church brought yellow squash and zucchini from his garden to share with those you wanted to take some home on Sunday.  I haven't made zucchini bread in years and was thrilled to get in the kitchen and do some baking!

3 eggs
2 cups sugar
1 cup vegetable oil
1 tsp vanilla
2 cups coarsely grated zucchini, loosely packed (leave the skin on the zucchini)
2 cups flour
1 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt

Preheat oven to 350.  In large bowl whisk eggs until frothy.  Gradually add sugar, oil and vanilla.  Whisk until thick and lemon colored.  Stir in zucchini.  In medium bowl, whisk together flour, cinnamon, baking soda, baking powder and salt.  Stir dry mixture into wet mixture a little at a time.  Make sure it is well combined. Pour evenly into 2 greased loaf pans.  Bake for about an hour.  Let loaves cool for about 10 minutes then use a knife to run along the sides and edges to loosen the bread.  Remove from pans onto wire rack.  Let cool completely before storing. 

*I like to keep one loaf out to munch on and put the other in the freezer.  If freezing, you'll want to wrap it in foil at least two times and place in a gallon size ziplock bag.  It can stay in the freezer for about 6 months.

Jazzed Up Refried Beans

I love when we have Mexican food night! I enjoy soft tacos or burritos, but also like to have some sort of side dish as well.  This refried beans recipe is super simple and tastes great!

1 can of refried beans
1 cup chunky mild salsa
1 small can of diced green chilies (add their juice as well)
1/2 cup sour cream
a couple dashes of hot sauce

Pour everything into a medium sized pot and mix together.  Heat through for about 10 minutes on low before serving.

Kickin' Sloppy Joes

I took out a pound of beef yesterday and once it thawed I just couldn't figure out what to make with it for dinner last night.  I went rummaging through my stockpile and found the bottle of Country Bob's All Purpose Sauce (available at Kroger) that I got a while back for FREE and decided to see what I could make.  I would consider this sloppy joe recipe a grown up version of the traditional canned SJ sauce.  It's spicy and delicious!!! I hope you guys will enjoy it!!!

1 lb. ground beef
1 small onion, chopped
2 garlic cloves, chopped
1/2 cup Country Bob's All Purpose Sauce
8 oz. can tomato sauce
6 oz. can tomato paste
1 tbsp Worcestershire sauce
1 tsp hot sauce
4-6 hot dog buns

In large skillet brown beef, onion and garlic together.  Drain well.  Put beef mixture back into wiped out skillet.  In small bowl (or a 2 cup measuring cup) mix together liquids.  Pour over meat mixture and stir everything together.  Let simmer on low for 20 minutes so flavors can develop.  Serve over an opened hot dog bun. 

Chicken & Cheese Enchiladas

WOWZERS!!!!!!! This is now on my top 5 FAVORITE things to make! I've seen this recipe (I changed it up a bit) in just about every one of my magazines lately coinciding with an ad for Campbell's Soup and decided to finally give it a try.  It's truly out of this world and incredibly easy to prepare!!!

2 cups cooked chicken, shredded
1 can cream of chicken soup (98% fat free is okay)
1/2 cup sour cream (reduced fat is okay)
1 cup chunky salsa (I used mild)
6 medium sized flour tortillas
2 cups shredded Cheddar cheese, divided

Mix chicken soup, sour cream and salsa together in bowl.  Scoop out 1 cup of mixture and put into a medium sized bowl.  Add chicken and 1 cup cheese.  Stir to combine.  Place 1/6 of chicken mixture down the center of a flour tortilla.  Roll up and place seam side down in a 13x9 baking dish. Repeat until all tortillas are done.  Spread original salsa mixture on top of tortillas and sprinkle with remaining cheese.  Bake at 350 for 40 minutes.

Banana Apple Bread

I had some bananas and an apple that were about to go bad so I decided to pop them into a batch of banana bread and couldn't be more pleased with the results.  This recipe is a keeper!!!

2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup sugar
3 ripe bananas, mashed
1 ripe apple (your choice), peeled and chopped finely
1 tsp vanilla
1/2 cup vegetable oil
1 tsp cinnamon

Mix all ingredients together in a large bowl. Pour into two small loaf pans or one standard sized loaf pan and bake at 350 for 1 hour. Let cool before removing from pans.

Chicken Noodle Soup

I am NOT a fan of that chicken noodle soup that comes from a can.  It's enough to gag me! Several years ago I set out to make my own and have been doing just that ever since!!! I just made a batch my CNS this morning to eat with lunches for the next several days.  I hope you'll give it a try.  Like most of my recipes it's super easy to make.

1 lb. chicken, cubed
3 large carrots, peeled and chopped
3 large stalks of celery, chopped
1 softball sized onion, chopped
4 cans (14 oz. each) chicken stock or broth
1 cup macaconi pasta
1 tbsp olive oil
3 tbsp butter
salt and pepper to taste
fresh chopped parsley, optional

In large pot over medium heat toss in olive oil and butter.  Once butter is melted turn heat to med/high and pour veggies in.  Saute them for about 5 minutes.  Add chicken and saute for about another 5 minutes.  Salt and pepper to your liking.  Pour in chicken stock or broth and let come to a boil.  Toss in macaroni and cook for another 5 minutes.  Enjoy!

*Goes well with homemade biscuits!!!

Peanut Butter Sandwich Cookies

Cookies:

1/2 cup unsalted butter, at room temperature
1/2 cup dark brown sugar (I used light brown sugar)
1 large egg, room temperature
3/4 cup smooth peanut butter
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
Pinch of fine salt
Granulated sugar, as needed

In an electric mixer, fitted with the paddle attachment, or with a hand-held electric mixer, combine the butter and brown sugar on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
 
Add the egg and peanut butter and continue mixing until fully incorporated.

Meanwhile, in a small bowl, whisk together the flour, baking soda, and salt.

Reduce the speed of the mixer to low and add the flour mixture. Raise the speed to medium and mix briefly until a smooth dough is formed. Form the dough into a disc, wrap it in plastic wrap, and refrigerate until firm.

Preheat the oven to 375 degrees F. Line 2 baking sheet pans with parchment paper. Using a 2-teaspoon-sized ice cream scoop, melon baller, or your hands, form the dough into about 50 small balls. Put sugar on a pie plate or dish. Roll the dough balls in the sugar to coat lightly. Arrange the dough about an inch apart on the prepared pans.

Using the tines of a fork, flatten the dough balls slightly, while making cross-hatch marks on their tops. Bake the cookies in batches, turning the pans once, until lightly browned, about 15 minutes per batch. Let the cookies cool slightly on the baking sheets, and then transfer to racks to cool completely. Store in a sealed container.

Filling:

1/2 cup peanut butter
1/2 cup powdered sugar

When cookies are COMPLETELY cooled, mix together ingredients and then gently spread on the back side of one cookie.  Place a second cookie on top.  Enjoy!

Bacon & Asparagus Quiche

I created this recipe to use up asparagus that we had in the fridge.  I have to say...it's FABULOUS! I really hope you guys will give it a try!

2, 9 inch pie shells
1 bunch of asparagus, trimmed and cut into bite size pieces
6 pieces of bacon, cut into bite size pieces
4 scallions, chopped
1 small onion, chopped
5 eggs
1 1/2 cups half-and-half
3 cups shredded Cheddar cheese
salt and pepper to taste

Preheat oven to 400.  Put bacon in skillet and fry.  Move it to a paper towel lined plate to drain and crisp up.  Leave 1 tbsp of bacon drippings in skillet and discard the rest.  Saute asparagus, scallions and onions for 2 minutes in bacon drippings.  Add a small amount of salt and pepper to veggies.  Distribute veggies evenly to two COLD pie shells.  Sprinkle bacon on top.  In large bowl combine eggs, half-and-half, salt and pepper.  Whisk until everything is combined.  Ladle evenly into pie shells.  Sprinkle cheese on top.  Bake for 35 minutes.  Remove from oven and let sit on a wire rack to cool for at least 15 minutes before cutting into them.