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Monday, October 24, 2011

Apple upside down cake

I have reduced so much fat and  I can’t believe how moist it is! There’s so much flavor in this cake! You have to try this recipe! I brought it over to my friend’s house and they approved  it, Glynnis even asked me: Are you sure this is low fat?  NOT ONLY IN FAT, BUT IN SUGAR TOO, so here it is!
-          1 box of Sugar free yellow cake
-          ¾ cup of eggbeater (-15gr fat)
-          ¾ cup apple sauce
-          1 cup of watter
-          1tsp vanilla extract
-          1 tsp almond extract
-          1tsp cinnamon
-          ½ tsp cloves
-          ½ tsp nutmeg
-          1 apple peel and core
-          2 Tbsp. margarine
-          2 Tbsp. heavy cream
-          1/3  cup of brown sugar substitute (splenda kind)
In a mixing bowl add cake mix, and next 8 ingredients till nutmeg. In another container melt margarine and add cream and sugar.
Properly grease a cake pan (I used a Bund pan) and add some of the butter – cream mix to the pan, accommodate the apples over and finish with rest of the butter mix.
On top add the cake batter.
Bake for about 35min or until done (check by inserting a wooden toothpick in it and should come out clean)


Sunday, October 23, 2011

Weekly plan sheet

  What I do every Sunday is planning meals for the week.  This helps us to keep within the food budget, we waste less food and it’s easier to go through the day knowing early what dinner plans are.
This also helps me stay in track with my healthy meals as it’s easier to get lost in food when you don’t know what to eat. I try to plan even snacks for myself and I have found that it’s easier to stay in the healthy track!



Monday, October 17, 2011


This Banana bread is so awesome! Has that amazing rum taste that I absolutely love!! You have to try it! I cut the fat in a couple of places, and for lack of fat; it might dry after the 2nd day… so keep it well wrapped or even better, eat it the same day!

Ingredients:
-          2 ripped smashed bananas
-          ½ cup brown sugar
-          4 Tbsp. of butter
-          3 Tbsp. of rum
-          ½ cup splenda for baking
-          1/3 cup of non fat yogurt (greek works great!)
-          ¼ cup of egg beaters
-          1 egg
-          1 ½ cup All purpose flour
-          ¼ cup of ground flaxseed
-          ¾ tsp of baking soda
-          1 tsp of cinnamon
-          ½ tsp of ground all spice
-          ½ tsp salt
-          ½ cup of cranberries
-          ½ cup of powder sugar
-          1 Tbsp. of butter
-          1 Tbsp. of rum

In a saucepan, put the butter to melt at medium heat, once melted, add bananas, brown sugar and rum. Let boil till bubbly.
Bring banana mixture to the mixer and add egg, egg beaters, splenda and yogurt. Mix till well combined about a minute or two.
Sift together the rest of the ingredients except the cranberries.  Add the dry ingredients to the mixer and beat at low until everything is combined. (about 20 strokes)
Fold cranberries!

Bake in a 9x5 loaf pan, coated with cooking spray and a little bit of flour. Bake for about 45min to 1 hour at 350°F until a toothpick inserted comes out clean.
You can sprinkle with some walnuts but this will add fat!

In a microwave safe dish, melt the next Tbsp. of butter, once melted; mix it with the powder sugar and the rum.  Pour it over the warm bread!! Yummmmmm


Sunday, October 9, 2011

Tres Leches Angel food Cake




You’ll thank me for this one!!
So there’s well known that Hispanics love Tres Leches Cake! Have you wonder why? Well because it’s good! So I’m trying to keep the flavor of it in a lighter version! And I loved it so I’m sharing it…
Ingredients:
-          ½ cup Fat free milk
-          1 can of Fat free evaporated milk
-          1 can of fat free condensed milk
-          2Tbsp of rum (optional)
-          1 Angel food cake or mini angel food cakes(get the premade from the grocery store and try to look for the fat free one).
-          Fresh berries: Blueberries, Raspberries and Strawberries
-          Fat free cool whip.
In a container, mix the 3 milks till well combined.  Add the rum if using it!
Is a separate plate with and edge that can hold liquid (like a pie dish) set your cake or mini cakes and poke holes in it with a fork.  Pour the milk mix over it making sure that liquid is getting in the cake. Pour on the sides and let rest in the fridge covering with plastic for at least 3 hours (but the longer the better) so the cake can absorb the milks.
Once ready to serve, decorate with some cool whip and sprinkle with berries! Enjoy ;-D

Saturday, October 8, 2011

Oven fried Chicken






I needed to find a recipe for chicken, as I was telling a friend that pretty much everything you do fried, you can do baked =D . So imagine how many grams of fat and calories less you’ll be consuming by baking fried chicken!
Hubby liked it!! And even better: Kids asked for more!

Ingredients
  • 1 cups bread crumbs
  • 1/2 cup grated low fat Parmesan
  • 1/3 cup egg substitute (like egg beaters)
  • 2 tablespoons freshly minced thyme leaves
  • 2 tsps. oregano
  • 1 tsp garlic powder
  • 1tsp onion powder
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp Dijon mustard
  • Olive oil spritzer
  • 4 boneless skinless chicken breasts
Directions
Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
In a shallow dish, combine bread crumbs, cheese, oregano, garlic, onion, thyme, salt and pepper to taste. In a separate dish, combine mustard and egg substitute.
 Dip each chicken breast with mustard mixture; then coat each in bread crumb mixture.



 Place on prepared rack in pan and spray a couple of times with olive oil. Bake for  30 minutes, or until chicken is golden brown.
Serve right away! Enjoy!


Monday, October 3, 2011

Pumpkin Bread

Fall is here!! Yay! I love fall baking so let’s get started! I took this recipe from a magazine and made few changes to cut on grams of fat and calories from sugar! The recipe was successful! Tested by my Hospitality class, my teacher: Chef Lee and most important: My hubby!!





 
I’m guessing it will work as muffins too!
Ingredients:
-          3 ½ Cup of All Purpose flour
-          1 Tbsp. of baking powder
-          2 Tsp of baking soda
-          1 tsp salt
-          2 tsp of cinnamon
-          1 tsp of nutmeg
-          1 tsp of ground all spice
-          1 ½ cup of Splenda for Baking
-          ¾ cup of egg beaters or egg substitute
-          1 XL egg
-          ½ cup of Canola oil
-          ½ cup of low fat buttermilk
-          2/3 cup of water
-          1 can (15oz) of pumpkin puree
-          2tsp of Vanilla extract

1.       Sift together ingredients from flour to nutmeg and reserve in a container.
2.       In a mixer with paddle attachment mix Splenda (or baking sugar substitute), oil, buttermilk, egg and egg substitute.  Beat on medium high until well blended.
3.       Add  water, pumpkin and vanilla and keep  beating at low speed until well blended.
4.       Add the flour mixture to the mixer and beat at low speed until everything looks incorporated. Do not over mix! About 20 strokes should be enough.

Take to loaf pans (9x5in) and coat them with cooking spray! Pour batter over and sprinkle some pecans if you wish, but remember Pecans will add fat to the loaf!
Bake for about 50min at 350®F
Cool in wired rack for 10 min and enjoy!!

Sunday, October 2, 2011

Blueberry banana Pancakes


  I'm a pancake lover! I come up with all kinds of weird flavored pancakes that I'll share with you!!
  
 My kids love them too, so hope you like them! Here I cut in the fat of the eggs and no oil is necessary so... they're pretty healthy! And you get some fruit portion in it!


Ingredients:
-          1 cup AP flour
-          1tsp baking powder
-          ¼ Cup egg substitute like egg beaters
-          1 ½ ripped bananas smashed
-          ½ to ¾  cup of fat free milk
-          1 Tbsp. of splenda or sugar substitute (optional)
Smashed the bananas and combine with egg substitute, sugar and  ½ cup of milk. Sift together the flour and baking powder and add it to the liquid mix and fold it till all flour lumps are gone and it looks completely homogeneous. If it looks too thick to you, add more milk.
Heat a pan and use cooking spray. Pour batter over heated pan and sprinkle a couple of blueberries to it.

Finish cooking and enjoy!!

I love to eat them with spray butter, honey and low fat parmesan cheese (yes... parmesan cheese....wierd but so good with honey!) =D


Ranch Mashed Potatoes

   So there's no need to eat plain potatoes while watching the diet... this potatoes have a lot of flavor and are still healthy!  I do this because I like potatoes and that way the hubs doesn't complaint of "Diet food" he loads his potatoes with Cheddar cheese too!
 


Ingredients:
-          3 large potatoes peeled and cubed
-          An envelope of ranch dressing (0)
-          5 Tbsp. fat free milk
-          3 slices of turkey bacon (105cal, 9gr fat)(optional)
-          Salt and pepper to season to your taste!
-          One branch of green onion.
-          3 Tbsp. low fat parmesan cheese
-          1 tsp garlic powder (optional)

Boil the potatoes till soft (about 10 min or so, depend on size of potatoes), drain them and take them to a mixer (or do it manually if you want).
Cook the bacon on the microwave following package directions over paper towels and cut it in small pieces.
Dissolve the ranch dressing envelope in 5 Tbsp. of fat free milk and mix in the soft potatoes.
Take some of the bacon (reserve some for garnishing), chopped green onions, parmesan and mix it in the potatoes.
Serve in a pretty dish and enjoy!

P.S: You can substitute milk for fat free half and half…