Monday, October 27, 2008

Pioneer Woman's Chocolate Milk

I love the Pioneer Woman's Website. Great recipes. Most I can't even begin to cook and stay on program as they are really fattening, but this one is a good alternative to regular chocolate milk. This one has no added sugar and when mixed with skim or 1% milk is a tasty treat to help curb that chocolate craving and get in some of that all important dairy.

1 cup heavy (whipping) cream
4 ounces semi-sweet or dark chocolate pieces
1/2 tsp. vanilla

Heat cream over medium-high heat until slightly boiling. Add chocolate pieces and turn off heat. Whisk slowly until chocolate is melted and mixture is very smooth. Stir in vanilla. (Another tasty add-in would be 1/2 tsp. to 1 tsp. of ground cinnamon). Pour into a container and keep in the fridge up to two weeks. Mix with cold or warm milk, depending on how frightful the weather outside is.

Note: Mixture, after refrigerated, will be quite thick. Just stir well in cold milk and you’ll be fine.

Sweet Potato Mash

Yummy side dish - loaded with beta carotene and lots of vitamins and tastes really good too!

5 Sweet potatoes
3 TBSP transfat free margarine
2 TBSP Splenda Brown Sugar
1/2 tsp. pure vanilla extract
1 - 2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. salt

Bake sweet potatoes in a 375 degree oven until tender. Remove potato meat from the potato jackets and put in a large bowl. Mash with potato masher and stir in remaining ingredients. Great served with a pork loin or as a terrific side dish for Thanksgiving or Christmas dinner without all the fat and calories of the sweet potato souffles.

Sunday, October 19, 2008

Layered Salad

This is for my friends' Tina and Vernon! Hope your family likes it.

1 pound cooked and crumbled bacon or 2 small packages of cooked, crumbled bacon found near the regular bacon
1 large head iceberg lettuce (can use other lettuces, but iceberg holds up better) - rinsed, dried, and chopped
1/2 red onion, chopped
10 ounces shredded 2% Sharp Cheddar cheese
2 cups chopped cauliflower
2 cups chopped broccoli
4 stalks celery finely chopped
1 cup low-fat mayonnaise
1 cup reduced fat sour cream
2 - 3 tablespoons Splenda
1 - 3 tablespoons of Red Wine Vinegar
1/2 cup grated Parmesan cheese

Other vegetables can also be added: Thawed frozen peas, peeled and seeded chopped cucumber, bell peppers, etc.

Make sure all vegetables are chopped with a small, fine chop. It makes it easier to eat and the ingredients combine together better. In a large flat bowl (a glass bowl is best, because the layers look pretty), layer the ingredients in the following order: lettuce, broccoli, celery, onion, cauliflower, bacon, 1/2 of the dressing. Top with the 1/2 cup of Parmesan cheese. Repeat layers and cover with the remaining dressing.

DRESSING: Whisk together the mayonnaise, sour cream, Splenda and vinegar. Taste. May need to adjust Splenda or vinegar until it tastes good to you. Season with salt and pepper.

Cover salad and refrigerate for at least 5 hours. Better if it can be refrigerated for 8 - 12 hours. Right before serving top with shredded cheddar cheese.

This salad makes a lot, but leftovers are good the next day.

Thursday, October 2, 2008

Zucchini Fries

Yummy Dish! We like these with the horseradish dip that is listed below. But you can also eat them plain or with your favorite Ranch dressing.

1/2 cup seasoned dry whole wheat bread crumbs
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 egg whites
2 medium zucchini, cut into 3-inch sticks or in 1/2 inch rounds

DIRECTIONS: Preheat the oven to 475 degrees. Combine bread crumbs, pepper and Parmesan cheese in a small bowl. Place the egg whites in a separate bowl. Dip zucchini into the egg whites, then coat with the bread crumb mixture. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy. Serves 4.

Horseradish Dip

3/4 cup plain fat-free yogurt
3 tablespoons minced chives (optional)
2 tablespoons reduced-fat mayonnaise
1 tablespoon snipped fresh dill
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon white pepper

In a small bowl, combine the yogurt, chives, mayonnaise, dill, horseradish, mustard, salt and pepper. Cover and refrigerate until serving.

This dip is also good on other favorite veggies as well as roast beef and pork roast.