Tag: Recipe

Orange Sherbet Cake

3 Ingredient Orange Sherbet Cake! – 🍊🍊🍊

Low Fat and tastes like a DREAMsicle

Ingredients

1 box (15.25 oz) White Cake Mix

1 container (6 oz) non-fat Greek yogurt, plain

1 cup orange juice

freshly grated orange zest, optional

powdered sugar, optional

lowfat whipped cream, optional

Directions

In a large mixing bowl, combine cake mix, Greek yogurt and orange juice. Include the zest of one orange, if desired.

Pour batter into a greased 8 x8 inch square pan.

Bake in a 350º oven for 30 – 33 minutes. Slice into 9 pieces.

Garnish with a dusting of powdered sugar and orange peel, or lowfat yogurt

Chocolate Chip Zucchini Bread Waffles/recipe share

 

 

Chocolate-Chip-Zucchini-Bread-Waffles-1

Chocolate Chip Zucchini Bread Waffles

Ingredients
• 3 large eggs
• 2 cups grated zucchini, unpeeled (about 2 small)
• 1.5 cups cassava flour
• 1/3 cup finely diced pitted dates
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• a pinch or two of nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 4 tablespoons softened butter or ghee
• 1/3 cup raw honey
• 1/2 cup chopped pecans
• 2 ounces chopped 72% dark chocolate

Directions
Preheat your waffle iron.
Whisk eggs until frothy. Add remaining ingredients except for the pecans and dark chocolate. Fold them into the already blended batter at the end. This “batter” is not runny like traditional waffle batters.
Scoop three ice cream scoops of batter per waffle. Let cook for 2-3 minutes depending on how hot your waffle iron gets and whether it is a shallow waffle or a Belgium waffle. The waffle should have a light-medium browning.
Serve with pure maple syrup and a refreshing SUNRISE SMOOTHIE!
Enjoy!

Slow Cooker,French Onion Soup/ recipe share

Serves: 4-6

Prep Time: 3 minutes

Cook Time: 17-20 hours 

Ingredients

  • 3 lbs yellow onions, julienned
  • 2 tbsp unsalted organic, grass-fed butter, melted
  • 2 tbsp extra virgin olive oil
  • 2 ½ teaspoons kosher salt
  • freshly ground black pepper to taste
  • 2 sprigs fresh thyme
  • ¼ cup balsamic vinegar
  • 8 cups beef broth or vegan broth
  • optional: ⅓ cup brandy
  • 4 to 6 whole grain or gluten-free baguette slices, toasted (1 slice per bowl)
  • 1 ⅓ to 2 cups grated Gruyere cheese or nutritional yeast (⅓ cup per bowl)

Directions

  1. Add onions, butter, olive oil, salt, and black pepper to a large slow cooker.
  2. Set the slow cooker to low and cook overnight or for 10-12 hours.
  3. Add the broth, balsamic vinegar, and fresh thyme. Cover and continue cooking on low for an additional 6 to 8 hours.
  4. Season to taste with additional salt and pepper. (Optional: add brandy)
  5. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celcius).
  6. Spoon the soup into oven-safe bowls. Place the bowls on a baking sheet and top with a baguette slice and the cheese or nutritional yeast.
  7. Bake for 20 to 30 minutes, or until the cheese is completely melted.
  8. Broil for 2 to 3 minutes to brown the cheese. Remove from the oven and let cool for 5 minutes before serving

Chicken Green Onion Balls/Recipe Share

Chicken-Bacon-Bites-800x600

Ingredients:
¼ lb (115 g) bacon (about 2 – 3 thick cut slices)
1 lb (454 g) ground chicken
½ cup (35 g) chopped green onion
1 tsp (2 g) ground sage
½ tsp garlic powder
MIX: Roughly chop the bacon slices and put them in the food processor. Process until the bacon resembles ground meat, but not so long that the bacon becomes a paste. Add the ground chicken, green onion, sage and garlic powder to the food processor. There should be plenty of salt in the mixture already, thanks to the bacon! Pulse until the meat mixture is just combined and you can see that the green onions are evenly distributed throughout.
SHAPE: Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper. Use a 2 tablespoon (30 ml) scoop to measure out 16 equal-size portions of the meat mixture and drop them onto the lined baking tray. Use your hands to roll each portion into a round mini meatball shape.
BAKE: Cook the burger bites for 20 minutes and rest them for 5 minutes on the baking tray before serving. These are great paired with either BBQ Sauce  or Creamy Green Onion Dressing

Chicken Chili with Black Beans/ Recipe Share

Chicken Chili with Black Beans

Ingredients

  • 3 whole boneless skinless chicken breasts (1-3/4 pounds), cubed
  • 2 medium sweet red peppers, chopped
  • 1 large onion, chopped
  • 3 tablespoons olive oil
  • 1 can (4 ounces) chopped green chilies
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (28 ounces) Italian stewed tomatoes, cut up
  • 1 cup chicken broth or beer
  • 1/2 to 1 cup water

Directions

  • In a Dutch oven, saute the chicken, red peppers and onion in oil for 5 minutes or until chicken is no longer pink. Add the green chilies, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.
Nutrition Facts

1-1/4 cups: 149 calories, 4g fat (0 saturated fat), 33mg cholesterol, 172mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 16g protein. Diabetic Exchanges: 1 meat, 1 vegetable, 1/2 starch.

Originally published as Chicken Chili with Black Beans in Taste of Home June/July 1993

Skinny Crab Cakes/Recipe Share

Healthier Crab Cakes

Ingredients:

  • Crab Cake
  • 2 scallions, finely chopped
  • ¼ cup parsley, finely chopped
  • 1 tsp. minced garlic
  • 1 jalapeno pepper, seeded and minced
  • ½ tsp. paprika
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. sea salt
  • ½ cup whole wheat panko bread crumbs
  • ¼ cup egg whites
  • 1-pound canned, lump crab meat
  • Nonstick cooking spray
  • Dipping Sauce
  • ½ cup nonfat plain Greek yogurt
  • 1 tsp. Dijon mustard
  • 1 scallion, finely chopped
  • 1 Tbsp. lemon juice
  • Pinch of cayenne
  • Pinch of sea salt and freshly ground black pepper

Directions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
  2. In a medium bowl, thoroughly mix all crab cake ingredients except egg whites and crab meat. Fold in lump crab and egg whites, being careful to avoid breaking crab into small pieces.
  3. Scoop 2” diameter cakes onto the foil lined baking sheet (should make 10 crab cakes). Pat lightly and mist tops with cooking spray. Bake for 15 minutes or until the tops are lightly golden.
  4. While crab cakes are baking, whisk together dipping sauce ingredients in a small bowl.
  5. Serve 2 crab cakes with 2 tablespoons of the dipping sauce.

Zucchini Pizza Casserole/Recipe Share

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Ingredients
4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 large eggs
1/2 cup grated Parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green or sweet red pepper, chopped
Directions
Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13×9-in. or 3-qt. baking dish. Bake 20 minutes.
Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red pepper. Bake until heated through, about 20 minutes longer.
Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

Test Kitchen Tips
Italian sausage or ground turkey sub well in this casserole.
Make it vegetarian by skipping the meat and increasing the veggies. Mushrooms or finely chopped cauliflower (or a combination of the two) taste great.
This packs up nicely for weekday lunches.
Nutrition Facts
1 cup: 315 calories, 20g fat (10g saturated fat), 119mg cholesterol, 855mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 25g protein.
Originally published as Zucchini Pizza Casserole in Country Woman March/April 1990

Continue reading Zucchini Pizza Casserole/Recipe Share

Sugar Free Nutella Copycat /Recipe Share

The Recipe for Sugar Free Copycat Nutella

This is actually a lot easier than you may think it is.

 

What you will need to make this.

Roasted Hazelnuts Skinned–1 Cup

Canola Oil–1 Teaspoon

Your choice of Sugar Alternative -1 Tablespoon equivalent to sugar Sugar Free Chocolate Chips–1/2 Cup

or

No sugar added Cocoa Powder 1/4 cup

Greek Yogurt–1 Tablespoon

How to make this recipe.

If hazelnuts are not roasted and skinned, do so by roasting them in a 350 oven for 15-18 minutes.

Allow them to cool and then remove the skins

Place your chocolate chips in a microwave safe cup and melt them in the microwave.

I set my microwave on medium high and melt in 20 second increments stirring between increments.

You can melt them over a double boiler if preferred. Don’t forget to stir. In a food processor, process your hazelnuts and oil together for about a minute or until they become somewhat pasty.

Add your yogurt, sugar alternative and the cocoa (if using cocoa) to the food processor and continue to blend.

You will need to stop the processor a few times to scrape the sides to ensure that everything is blending together.

If using chocolate chips, add your melted chocolate chips (if using chocolate chips) and pulse your food processor a few times until blended.

However, if you are using the cocoa method you can skip this step.

Read more at: https://thesugarfreediva.com/sugar-free-copycat-nutella/
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