Heaven on my plate.

It’s been some time since I posted a recipe, and seeing as food is kind of a big topic for this blog, I thought I should get one on here!  So last night we had dinner with the In-laws.  Because my FIL in diabetic I wanted to make something low sugar for desert. 

I came up with this slice of heaven:

Cappuccino Cloud Pie

FOR THE CRUST:

Bob’s Red Mill Almond Meal, 1 cup

Optimum Nutrition 100% Whey: Vanilla Ice Cream, 1cup

Splenda No Calorie Sweetener, 3 tbsp

Smart Balance “LIght” with Flax Buttery Spread, 1/4c melted

Salt, 1/8 tsp – optional

Vanilla Extract, 1 tsp

1/2tsp baking powder

Mix the almond meal, salt and protein powder  & baking powder together.  Pour in the melted butter and vanilla and stir until clumpy.  Press into a pie pan and bake at 350 for 10-12 min until the edges start to brown.  Let it cool.

FILLING:

Jell-O fat-free/sugar-free Vanilla pudding mix, dry, 2 boxes

Milk, 1%, 1 cup

Instant Coffee granules, 1-2 tsp (depending on how much coffee flavor you like)

Chobani (Non-Fat Greek Yogurt – Plain), 6oz

Whipped Cream, Cool Whip, Sugar Free 1/2 container

Bailey’s Irish Cream, Coffee Flavor, 17% Alcohol, 1 oz OPTIONAL

Dark chocolate for garnish

Dissolve the coffee granules in the milk.  Add the coffee milk  and yogurt to the 2 packages of pudding mix.  Stir well, it will be very thick.  Stir in the Baily’s Irish Cream if using.  Fold in the whip cream and spread into your pie crust.  Garnish with shaved chocolate and refrigerate for an hour before serving. 

 8 Servings   

Amount Per Serving
  Calories 252.8
  Total Fat 12.2 g
      Saturated Fat 3.2 g
      Polyunsaturated Fat 1.0 g
      Monounsaturated Fat 0.8 g
  Cholesterol 29.6 mg
  Sodium 124.8 mg
  Potassium 46.5 mg
  Total Carbohydrate 12.1 g
      Dietary Fiber 1.5 g
      Sugars 5.5 g
  Protein 18.4 g

Now, if you omitted the Bailey’s, used fat-free milk, fat-free whipped cream and a pre-made low-fat crust (Keebler graham) the stats look like this:

8 Servings    

Amount Per Serving
  Calories 236.3
  Total Fat 4.5 g
      Saturated Fat 1.6 g
      Polyunsaturated Fat 0.0 g
      Monounsaturated Fat 0.0 g
  Cholesterol 15.6 mg
  Sodium 160.2 mg
  Potassium 50.8 mg
  Total Carbohydrate 22.1 g
      Dietary Fiber 0.0 g
      Sugars 8.6 g
  Protein 16.4 g

 

Not to toot my own horn here, but DAY-UM!!  😉

Another Long, Hot, Busy Weekend!

Sorry I’ve been MIA the last couple of days.  We’ve had a lot of playdates and birthday parties and just stuff in general going on.  Also, it’s been waaaaaay to hot to cook so we’ve been making do with cold salads and sandwiches.  I did, however, grill up some grub this afternoon:

Pork loin cut into strips w/taco seasoning, asparagus and a cod filet.   Totally random, I know.

Actually, the pork is for soft tacos for Officer M’s dinner.  The cod and asparagus made its way onto my plate for lunch along with some of Giada’s Corn and Black Bean Salad w/ Basil-Lime vinaigrette.  Tossed in some edemame this time, props to the BFF for that one.

I did a quick 3 miles on the treadmill this morning and a sweaty session of kickboxing this evening so I’m officially spent tonight.   I’m going to make some Yogurt ‘Pudding’ and watch some mind-numbing TV.

Yogurt Pudding (I’m sure I’ve posted this before…)

6 oz Greek Yogurt (FF)

.5 tbsp FF/SF Jello Pudding (I’m partial to the cheesecake flavor)

2 tsp FF Whipped Topping

Stir well.  It should come out super thick, kinda like cheesecake. MMMmmmmm.  If I had strawberries my night would be complete!  Oh well, next time. 

Nite All!

Father’s Day, Part Deux….

First off, I have to tell you about my breakfast!  4 egg whites plain, cooked omelet style, on a Flat Out Light Itialian wrap. 

No biggie right?……Until you put some Cedar’s Roasted Vegetable Hummus on it! 

It’s all-sorts of awesomeness in wrap form!  So simple yet so good-how did I not think to do this earlier?  I know I’ve seen it done…..  Sorry no pic, but you can imagine right?

 

Exercise today:  2 miles on the treadmill in the form of intervals, followed by chest and back.  20! unassissted pullups (done in sets of 4’s and 5’s but still –  WOOT! WOOT!)

After a shower, I baked up an Applesauce Cake to take to the In-Laws:

Smart Balance, Smart Balance Light Buttery Spread, 1/4c Softened

Egg, fresh, 1 large

Brown Sugar, 1/3 cup, packed

Applesauce, sweetened, 3/4 cup

Whole Wheat Flour, 3/4 cup

Baking Soda, 1 tsp

Baking Powder, .5 tsp

Salt, 1 dash

Pumpkin Pie spice, 1 tsp + Cinnamon if desired

Vanilla, 1 tsp

Apples, fresh, 1 small, diced 

Oats, Dry, 1/3 cup

Golden Raisins (optional)

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan.

In a medium bowl, mix together the butter, brown sugar, vanilla and egg until smooth. Stir in applesauce. Combine the flour, oats, baking soda, salt and pumpkin pie spice.  Fold in the diced apple and raisins to the dry ingredients.   Stir into the applesauce mixture until well blended. Spread evenly into the prepared pan.

Bake for 20-22 minutes in the preheated oven, or until edges are golden. Cool in the pan over a wire rack.

Stats: 9 servings

Calories: 138.4  /  Total Fat: 3.3 g  /  Total Carbs: 29.2 g  /  Dietary Fiber: 2.3 g   /  Protein: 2.5 g

 

I also decided to make a Greek Yogurt ‘Butterscotch Frosting’ to put on top:

1tbsp Butterscotch Pudding (Jell-o FF/SF)

4 oz Greek Yogurt  (Plain FF)

1/2 C Cool Whip (FF)

Mix all ingredients together until thick.  Chill.   It kinda tastes like cheesecake.

(The ‘frosting’ adds 20 Cals, 1g Sugar, 2g Carbs and 1.5g Protien.)

 

My MIL made Fried Eggplant and grilled steaks at the request of the men.   While that cooked, the kids played:

 

Everyone loved the apple cake, and because we have the little ones, we were practically ordered to take home numerous desserts.  Italians.  Need 2 Feed.

 This will more than likely end up in my office kitchen tomorrow…

Dinner will be leftovers of Salmon Salad with Cedar’s Hummus (can’t stop eating it!) and Sweet Potato Falafel.  Hope all you Dads out there had a wonderful day!

Something old, something new…

I’ve been wanting to try making falafel for some time now and I saw a very easy recipe on a blog called Healthy Tipping Point for Sweet Potato falafel.  YUM!  I’ve never had ‘real’ falafel, so I have no baseline to go on here, but I love chickpeas and sweet potatoes so BRING IT ON!!

Easy recipe with some minor changes (I don’t have any tahini and I added sesame seeds to the coating):

Sweet Potato Falafel Makes 8 mini or 4 medium

1/2 medium Sweet potato, cooked – I microwaved it
1/2 c Chickpeas, Goya Low Sodium
1 tbsp (heaping) Hummus or Tahini
1/2 tsp Parsley, dried
1/2 tsp Cumin
Garlic, 1 clove – I recommend a garlic press here!


 Mash ingredients with a fork. 

 With a tablespoon measuring spoon, scoop and roll into a little ball.  I made these kid size to appeal more to the little ones.  Roll the ball into a mixture of:

1tsp Seeds, sesame seeds, whole, roasted and toasted

1/3 c Kikkoman Panko

*Bake 15 min at 400 degrees.  Top with Tzatziki if desired (although, they really don’t need it!). 

Stats:  2 mini or 1 medium

Calories: 127.8 / Total Fat: 1.7 g  /Total Carbs: 24.8 g  / Dietary Fiber: 5.8 g / Protein: 5.1 g

Delish appetizer for sure – on to dinner!!!!

 

Chicken with Sundried Tomato Basil Pesto and Feta    –   I need to come up with shorter names!

Serves 4

4 – 4oz chicken breasts flattened (or you could buy the scallopini)

4 pieces sun-dried tomatoes (rinse if in oil)

1 handful fresh spinach – torn

3-4 basil leaves

1 garlic clove

2 oz Feta Cheese ( I used Atheno’s Reduced Fat)

Oregano

Olive oil

Flatten chicken with a mallet to 1/2-1/4 inch thick. In a blender combine spinach, basil, garlic, and tomatoes, salt and pepper. Pulse 2-3 times (leaving the mix chunky). Place 1/4 mixture and 1/2 oz cheese on each flattened chicken breast and roll up securing with a toothpick. Brush roll with olive oil and sprinkle with oregano. Cook until all sides are evenly browned. TAKE OUT TOOTHPICK BEFORE SERVING!  You might laugh at this disclaimer – but it’s all fun and games till someone loses an eye! 🙂

Stats:

Calories: 185.6   / Total Fat: 4.4 g  /  Total Carbs: 4.5 g   /  Dietary Fiber: 2.2 g   /  Protein: 31.9 g

We’re also getting to the end of the granola so there is quite a bit of crumbs in the bag now…..for my YOGURT!

 Off to bathe the little people who live in my house.  Nite!

Edit:  The falafel recipe came from the blog ‘A year in the Kitchen’ not ‘Heatlhy Tipping Point’.  Sorry, just want to make sure I give credit where credit is due!

Easy food is…..good!

It was a very long weekend and I spent the majority of my day playing catch-up.   I did manage to get a bunch of work done and also the grocery shopping!  My poor fridge was looking so empty.  Lunch was quick and easy, to finish up the last of the arugula, tomatoes, and feta:

Salmon Salads with Warm Bruschetta

Because I’m such an awesome wife, I let the husband have the last of the feta.

I got a pretty good run in this morning.  I was also planning to go to kickboxing tonite but Bugga has a fever (we were expecting that) so I made a date with Tony Horton and his killer Plyo video instead. 

Dinner was a simple Jennie-O Savory Turkey Burger on a sandwich thin with tomato and lettuce and broccoli (and a few FoodShouldTasteGood Multigrain chips- if I eat them with a meal I won’t over do it!).  It looks like a lot, but I just use really small plates 🙂

And don’t forget the snack!  I’ve tried not eating after dinner, but I usually end up thinking about food (probably because I’m hooked on the Food Network Nights – aka Food Porn).  So rather than binge, I make a snack with greek yogurt.  Tonite my yogurt took on almost like a cheesecake flavor:

6oz Greek Yogurt

1/2 Tbsp Butterscotch Jell-o (FF/SF – yes chemicals, I know)

2 tbsp Cool Whip Free (chemicals again I know, I know – but it’s not a lot).

Tomorrow I’m planning to try a new Italian recipe and a mexichicken in a crock pot.  I’m planning on it.  We’ll see…… 

Nite!

Fun in the Sun

It was so nice out this afternoon!!  The kids had a ton of energy to burn, so I met my sister and my best friend and their kids at the park.  

Peyton and cousin Mason

 

Peyton, Mason & Reese

 

Reese and his BFF, Parker

 

The newest additions - Mia Anne & Ella Grace

 

After the park, we high-tailed it back home because hungry toddlers are MEAN!  I swear it was like Lord of the Flies at one point.  The kids and I had leftover Turkey Bake, very good on day 2 (with ketchup for theirs).  Bugga went down for a nap and Peyton played with Daddy for a couple hours so I could get some work done.  The afternoon snack consisted of hummus and cut peppers & celery.   

  

Kickboxing was insane tonite!  I think I work harder when there are people watching the class.  I was starting to feel pretty drained this afternoon too, so I’ m glad I made it through!  

Anyway, my dinner tonight is a  ‘Greek to Me’ Omelet.  Why Greek?  Cuz of the feta of course!  

4 egg whites  

2oz roasted red pepper  

big handful spinach  

100g baby bella mushrooms  

1 oz feta cheese 

 Sautee mushrooms – I don’t leave em in the pan for too long because I like them meaty…. 

 

Add roasted red pepper (from a jar)…… 

Set the mush and peppers aside.  Crack 4 egg whites into the pan and just before they’re done, toss on spinach to wilt… 

Plate eggs and spinach, top with mushrooms, pepper and FETA! 

Stats: 195 cals  /  5 fat  /  14 carb / 31 pro 

And don’t forget a snack before bed!  

 

 Greek yogurt ‘pudding’!  Basically just 6oz greek yogurt with a small scoop of my chocolate protein power (Hershey’s dark unsweetened cocoa and Splenda work equally as well).   My sous chef did a great job stirring! 

Stats 125 cals / 1 fat / 11 carb / 20 pro 

Good nite!