Chocolate Lasagna

25 Aug

Ingredients
1 package Oreos (36 cookies)
6 Tablespoons melted butter
8 ounces softened cream cheese
1/4 cup sugar
2 Tablespoons milk
12 ounces Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
Instructions
Pulse oreos in the food processor until crumbs.
Stir with the butter and press into a 9 x 13 inch pyrex or baking dish.
Chill a few minutes.
Meanwhile, in a mixer, beat cream cheese fluffy.
Add the 2 T. milk & sugar.
Add 1 and 1/4 cups Cool Whip.
Spread this mixture over the chilled crust.
In another bowl, whisk chocolate puddings with the 3 and 1/4 cups milk until it thickens.
Spread this over the cream cheese layer.
Chill 5 mins.
Spread the rest of the Cool Whip on the top and sprinkle with the mini chocolate chips.
Chill several hours or over night before cutting!

Meat Loaf Muffins

2 Aug

GREAT IDEA FOR LOW-CARB (omit the bread crumbs, milk, and bbq sauce) AND PORTION CONTROL!

Make meatloaf in a muffin pan- it cooks in 15 minutes!

Ingredients
1 2/3 to 1 3/4 pounds ground sirloin
1 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning
1 cup smoky barbecue sauce
1/2 cup tomato salsa
1 tablespoon Worcestershire sauce
Vegetable oil or extra-virgin olive oil

Directions
Preheat oven to 450 degrees F.
Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.

Crisp Cucumber Salsa

2 Aug

Note: 1/4 cup is only 16 calories! YES!!!

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Crisp Cucumber Summer Salsa

8 Jun

Note: 1/4 cup is only 16 calories!

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips of your choice

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Tiramisu

2 Feb

Ingredients

250 g Mascarpone
1 teaspoon vanilla extract
3 tablespoons Marsala brandy or Tia Maria
150 ml strong Coffee or espresso, cooled to room temperature
150 ml Single Cream
4 tablespoons icing sugar
16 savoiardi biscuits sponge fingers
Frozen bar of 70% Chocolate
cocoa powder

Method
1. Whisk the mascarpone with the vanilla and Marsala and 50ml coffee, until everything is thoroughly mixed together. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix.

2. Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a time and dip it in to the coffee. Set it to one side and continue with the remaining biscuits.

3. Line 4 serving glasses with 4 sponge fingers, breaking them in half if you need to. Spoon the mascarpone mix in until you reach the top of the glass. Refrigerate for 20 minutes to allow the flavours to infuse.

4. Remove the Tiramisu from the fridge. Take the frozen chocolate bar and grate a little chocolate over the top of each Tiramisu. Finally, dust with sifted cocoa powder to serve.

Turkey Pumpkin Chili

28 Jan

Ingredients

  • 2 tablespoons minced garlic
  • 1 onion (chopped, approximately 2 cups)
  • 1 sweet red bell pepper (chopped, approximately 1 cup)
  • 1 Anaheim* chili pepper (minced, approximately 1/3 cup)
  • 2 teaspoons olive oil
  • 1 ½ lbs. ground turkey
  • 1 can (15 oz.) black beans
  • 1 can (15 oz.) kidney beans
  • 1 can (14-16 oz.) tomatoes (chopped, with the juice) or 2 cups fresh tomatoes, chopped
  • 2 teaspoons sea salt
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon cayenne pepper (more if you like it spicy)
  • 1 can (15 oz.) 100 percent pumpkin

Directions

1.Sauté garlic, onion, red pepper and chili pepper in olive oil for approximately 5 minutes. Add the ground turkey. Mix together and cook until turkey is no longer pink.

2. Add beans (no need to drain or rinse—just dump the whole can in), tomatoes and spices. Simmer for a few minutes. Add the pumpkin. Stir and heat thoroughly.

3. Taste and adjust the seasonings, as you prefer.

* If you can’t find an Anaheim chili pepper, select another mild pepper so that it equals approximately ⅓ cup once minced.


Nutrition Analysis 750 cal, 12 g fat, 80 mg chol, 960 mg sodium, 106 g carbs, 34 g fiber, 58 g protein.

Cornbread

28 Jan

Ingredients

  • 1 cup corn flour
  • 1 cup cornmeal
  • 1¼ tablespoon baking powder
  • 1 teaspoon iodized salt
  • 1¾ cups canned corn kernels
  • 1 tablespoon heavy cream
  • 1 pound salted butter, room temperature
  • 1½ cups sugar
  • 4 eggs
  • ½ cup shredded sharp cheddar cheese
  • ½ cup shredded Colby Jack cheese
  • ¼ cup canned green chilis or jalapenos (optional)

Directions

Preheat oven to 325° F. Thoroughly mix dry ingredients and set aside.

Lightly spray a large iron skillet or a 9×13 pan with gluten-free cooking spray. Place skillet or pan in 325° F oven for 10-15 minutes until hot. This will cause the bottom of the cornbread to caramelize.

Lightly process corn and cream in a blender to make a creamed corn.

Lightly mix butter and sugar by hand. The mix should have small pieces of butter.

Add eggs, creamed corn and cheese to sugar and butter. Mix. Try not to break up the cheese. If using, add chilis or jalapenos.

Add dry ingredients to the wet ingredients and gently mix. You should see pockets of dry mix and wet mix. This gives the cornbread texture. Do not overwork the batter or the cornbread will become cakey.

Pour batter in hot skillet or pan and bake until golden brown. About 20-25 minutes. Cornbread is done when an inserted skewer comes out clean.

Allow to cool for 10 minutes.

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