A friend sent this to me last week and I made it for DH. It is not a recipe for someone watching their weight, I don't keep sweets around but once in awhile my DH likes a little treat. (See picture of it) DH said it was good, he topped the warm cake with vanilla ice cream. He only ate 1/2 of it as it make a big piece. The mug I cooked it in holds 1.75 oz and makes the piece look small in the picture.
5 MINUTE CHOCOLATE MUG CAKE 4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour
in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract,and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake
will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and
tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this
the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time ofthe day or night!
Butternut squash is puréed with milk and vegetable broth and mixed with three kinds of cheese to create a rich, decadent, and slightly healthier dish. This might just find a place on my Thanksgiving menu!
Mac and Cheese INGREDIENTS
1 small butternut squash (about 1 pound), peeled, seeded, and diced (about 3 cups)
1 1/2 cups low-sodium vegetable broth
1 1/2 cups nonfat milk
1 clove of garlic, smashed
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound whole wheat spirals
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
1/2 cup part-skim ricotta cheese
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray, to grease baking pan
DIRECTIONS
1. Preheat oven to 375 degrees Fahrenheit. Bring a large pot of water to a boil. Combine squash, garlic, stock, and milk in a medium saucepan; bring to a low boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. (Dicing reduced this time to 10 minutes.) Remove from heat.
2. Add noodles; cook until al dente according to package instructions, about 8 minutes. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine. 3. Drain pasta, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan. (Honestly, you could also stop here. My boyfriend and I ate some of the pasta last night, and we skipped the step of baking it. It was more decadent and creamy as the baked version, but it lacked the crunchy topping. Eliminating the breadcrumb topping will cut half a gram of fat and 11 calories a serving.) 4. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish.
5. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodles.
6. Cover with foil, and bake 20 minutes. Remove foil, briefly broil to toast breadcrumb topping. Serve immediately.
I haven't made these yet but I think you can tweak these, use part whole wheat flour/Splenda/Applesauce in place of butter, etc. Carrot Pumpkin Bars
Ingredients
Filling:
2 cups flour
1 1/4 teaspoon pumpkin pie spice
2 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
1/3 cup light butter/margerine, softened
1/2 cup brown sugar
2 eggs
2 large egg whites
1 can (15 oz.) pumpkin pie filling
1 cup carrot, finely shredded
Cream cheese topping:
4 oz light cream cheese, softened
1/4 cup sugar
1 tablespoon skim milk
Pre-heat oven to 350. Grease 15 x 10 jellyroll pan.
Prepare Filling:
In small bowl: combine flour, pumpkin spice, baking powder & baking soda.
In larger bowl: Beat sugar, butter and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie mix and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.
Prepare Cream Cheese topping:
Mix together cream cheese, sugar and milk until thoroughly blended.
Drop teaspoon-fulls of topping over pumpkin batter and swirl mixture with a butter knife.
Bake for 25-30 minutes or until cake tester (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.
I typed in orSplenda, I haven't tried it yet but think the splenda will work.
Coconut Meringue Cookies
Ingredients 1-1/2 cups sweetened shredded coconut
2 egg whites
1/4 tsp vanilla extract
Dash of salt
2/3 cup granulated sugar or Splenda
Directions Beat egg whites and dash of salt until soft peaks form. Gradually add in sugar & vanilla while beating until peaks are stiff and glossy.
Fold in coconut.
Drop by rounded teaspoon onto greased baking sheet.
Bake at 325*F 18-20 minutes until set and very slightly browned.
Center will still be soft.
I haven't made this yet but will use sugar free syrup instead. Be sure to stir in dried fruit after baking. On another recipe I dumped everything in at once and the dried fruit because very brittle and burnt tasting. DH eats granola for his breakfast, I sprinkle it on top of pudding and don't use as much because of the calories.
2. In a large bowl, combine all ingredients except the dried fruit and toss well. Spread on large cookie sheet and bake 35-45 minutes, stirring occasionally, until lightly browned. Stir in dried fruit.
2 stalks celery, chopped
1 onion, chopped
2 tbsp diet margarine
1 lb. peeled butternut squash, cubed
2 cups cold water
1 cube chicken boullion
1/4 tsp marjoram leaves
1 cup lo fat yogurt
1/4 cup pureed roasted red peppers
fresh basil
NOTE: OK without the marjoram & basil
Directions:
Saute celery and onions in margarine until vegetables are tender. Add all remaining ingredients except yogurt, peppers, and basil. Bring to boil. Reduce heat to medium. Cover and simmer 15 - 25 minutes or until squash is tender.
Place mixture in processor and process until smooth. Add yogurt, process until blended. Spoon into serving bowls. Place 1 tbsp red pepper puree on each serving. Garnish with basil.
Serves 4
Cals 114; Fat 4.6; Fiber .8; Carbs 16.8; Protein 3
2. Prepare the crust: Coat a 9-inch springform pan with cooking spray. In a medium bowl, mix crumbs, brown sugar and butter then firmly press mixture into bottom and 2 inches up the sides of the pan.
3. Prepare the filling: In a large sized mixing bowl, combine sugar and flour then add vanilla, cream cheese, and eggs. Beat until smooth. Add milk, sour cream, citrus juices and peels and beat until smooth.
4. In a separate mixing bowl, using clean and dry beaters, beat egg whites at room temperature at high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until stiff peaks form. Gently fold egg white mixture with cream cheese mixture.
5. Pour into prepared crust and bake at 300º F for 1 hour or until set. Remove from oven and let completely cool on a wire rack. Cover and chill for 4 hours or overnight.
6. Sprinkle with grated lemon, lime and orange zest before serving (optional.)
4 oz lo-fat cream cheese, softened
4 oz non fat cream cheese, softened
4 oz non fat sour cream
1/4 cup Splenda + 1 tbsp Splenda
1 sm container blueberries
1 container sugar-free cool whip
Directions -
Rinse blueberries, put in small bowl & sprinkle with 1 tbsp Splenda.
In a large bowl, beat together the 2 types of softened cream cheese. When creamy, add 1/4 cup splenda and the sour cream.
When creamy, fold in the cool whip.
Set out 6 dessert dishes - I prefer ones with tight-fitting covers so that the desserts can be stored in the refrig without getting hard.
In each dish, put 1 tbsp cream cheese mixture; 1 tbsp blueberries; and cover with 1 tbsp cream cheese mixture. Cover and store in refrig.
Spicy Black Bean Burgers
These burgers are spiced to perfection. To make them even spicier, you could melt jalapeno soy cheese on each patty and serve topped with salsa.
INGREDIENTS
1/2 cup flour
1 small onion, diced
2 cloves garlic, minced
1/2 tsp dried oregano
1 small hot or jalapeno pepper, minced
1 tbsp olive oil
1/2 medium red pepper, diced
2 cups cooked or canned black beans, drained, mashed
1/2 cup corn niblets
1/4 cup bread crumbs
1/4 tsp cumin
1/2 tsp salt
2 tsp chili powder
2 tbsp parsley, minced (optional)
1 egg white
DIRECTIONS
1. On a small plate, set aside flour for coating. In a medium saucepan, sauté the onion, garlic, oregano, and hot peppers in oil on medium-high heat until the onions are translucent. Add the peppers and sauté another 2 minutes, until pepper is tender. Set aside.
2. In a large bowl, mash the black beans with a potato masher or fork. Stir in the vegetables (including the corn), breadcrumbs, cumin, salt, chili powder, and parsley and egg white. Mix well. Divide and shape into 6 patties.
3. Lay down each patty in flour, coating each side. Cook on a lightly oiled frying pan on medium-high heat for 5-10 minutes or until browned on both sides.
NUTRITION INFO Serves 6, serving size 1 patty
Calories: 189.5
Fat: 3.5 g
Carbohydrates: 32.5 g
Protein: 8 g
Rated: Prep Time: 15 MinutesReady In: 55 MinutesSubmitted By: JEANYBOBCook Time: 40 MinutesServings: 6"This soup tastes just like fresh salsa, one of my favorites! You could add jalapeno or chilies to make it spicy; this version is mild." Ingredients:
2 tablespoons butter
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1 (48 fluid ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes with
green chile peppers
3 (15 ounce) cans black beans, drained and
rinsed
1/4 cup cooking sherry
1 teaspoon minced garlic
1 teaspoon ground cumin
Black Bean Salsa Soup (continued)2 of 2Ingredients: (continued)
1/2 teaspoon ground cayenne pepper
salt to taste
1/2 cup chopped fresh cilantro Directions:
1.Melt the butter in a large pot over medium heat. Stir in the carrots, celery, and onion, and cook 15 minutes. Pour in chicken broth. Mix in diced tomatoes with green chile peppers, black beans, sherry, and garlic. Season with cumin, cayenne pepper, and salt. Bring to a boil, reduce heat to low, and simmer 20 minutes. Mix in cilantro during last few minutes of cook time.
1-1/2 cups all-purpose flour
1-1/4 cups whole-wheat flour
3/4 cups quick oats
1/2 cup wheat germ
2 tsp baking soda
1 tsp salt
1-3/4 cups buttermilk
2 Tbsp honey
1. Heat oven to 425 degrees. Coat a large baking sheet with cooking spray. In large bowl, mix flours, oats, wheat germ, baking soda and salt.
2. Whisk together buttermilk and honey. Add to flour mixture; stir to combine until soft dough forms.
3. Turn dough out onto floured surface. Divide in half. Shape each half into a round loaf. Place loaves 3 in. apart onto prepared baking sheet; bake 10 minutes. (loaves are sticky, just coat outside with flour, no need to mix in)
4. Reduce temperature to 400 degrees. Continue baking 10 minutes longer or until bread sounds hollow when tapped. Let cool 15 minutes.
You have to try these yummy tid-bits for your family or holidays instead of bread/rolls on the table. They are really good. I won't post the calories because they don't make sense. The recipe makes 16-25 scones and that would determine how many calories each one has according to the number of biscuits you make. Also, if you use calories free sugar, that would make a difference.
Quote:
Crisp Cornmeal Scones
Oven 425...bake 12-15 minutes
2 C. flour (I used 1 C. whole wheat-1 C. White)
1 C. yellow cornmeal
2 Tbsp. sugar (I used splenda)
1 ½ tsp. baking powder
½ tsp. salt
½ C. cold butter, coarsely shredded (Tip…freeze butter for 15 minutes. Using a grater, coarsely shred butter into flour mixture)
1 C. buttermilk
Coarse sugar
1. Preheat oven to 424. In large bowl whisk together flour, cornmeal, sugar, baking powder and salt.
2. Add shredded butter to flour mixture; toss to distribute. (Or cut cubed butter into flour mixture with pastry blender until it resembles coarse crumbs.) Make well in center of flour-butter mixture. Add 1 cup buttermilk; stir with spoon until moistened. Do not over mix. (If dough appears dry, add 1 to 2 Tbsp. additional buttermilk)
3. Turn dough out onto floured surface. Gently knead by lifting and folding dough, 4-5 times, giving a quarter turn after each knead. Roll into 8-inch square, ¾ inch thick. Cut into 1 ½ - to 2-inch squares. Place squares 1 inch apart on ungreased baking sheet. Brush with buttermilk; sprinkle coarse sugar on top. Bake 12-15 minutes or until lightly browned; cool scones on a rack.
Makes 16 to 25 scones.
Chocolate Cake in minutes
