Tag Archives: sauce

Blondies and Maple Sauce

June 9, 2010 admin 5 Comments

The good folks at PlentifulPantry sent me a couple of their dessert mixes to try and here is the second installment….Chidester Farms Blondies with Maple Sauce. The mix makes is sooooo simple to whip up a batch in no time and the blondies were very good – but what made this dessert GREAT is the maple sauce !! IT was rich and sweet without going overboard. It is a perfect sauce – I want to buy it and put in on EVERYTHING 🙂

The big box comes with enough ingredients to make 2 batches – 2 batches would fit in a 9×13 baking dish while 1 fits nicely in an 8×8 baking dish. This is as simple as putting together a cake mix – – simple, simple, simple . And the blondies….oh they just melt in your mouth !

As well as the mix, you will need a few ingredients:
¼ c water
1/3 c vegetable oil
2 eggs

1 batch yields 12 servings
250 calories per serving

Just follow the package instructions and then sit by the oven and wait – because you want to dig into these as quick as humanly possible !

Try serving with some lite vanilla ice cream or some whipped topping.

Be sure to visit PlentifulPantry and check out their products – they have a whole bunch of ‘partially prepped’ products that get you out of the kitchen faster without skimping on quality. This is also available this month at Costco – so be sure to get some and put the sauce in your coffee, on your morning cereal, in your granola – and even on the blondies 🙂

Kid Friendly, Lunch

Homemade Hot Pockets

May 6, 2010 admin Leave a comment

Even your kids won’t recognize the carrots inside so why not boost their veggie intake ?!? And for us adults, it just makes the meal more nutritious without sacrificing any of the flavor. This is definitely a great lunch paired with a side salad.

4 servings
265 calories per serving

10 oz. can refrigerated pizza dough
¼ c pizza sauce
¼ c finely shredded carrot
24 turkey pepperoni slices
1 T fat free grated parmesan
1 t garlic powder
1 t oregano flakes
2 slices fat free mozzarella cheese (1.5 oz), cut in half

Heat oven to 400 degrees. Roll dough into a 12×12 square and then cut into 4 equal squares. Spread 1 T sauce on each square leaving about ½ inch border then top with carrot, pepperoni, garlic powder, oregano, and cheeses and fold each in half and press edges to seal them then bake 12-15 minutes on an ungreased sheet.

Dessert, Kid Friendly

Baked Beignets

March 15, 2010 admin Leave a comment

The best part of this recipe was the espresso dip – so incredibly rich and it very much reminds me very much of a similar dip served in one of my favorite restaurants. I would recommend it for any plain baked good (scone, cookie, etc.) The beignets themselves were a little dry and I would definitely add more water (1/4 c more) and some Splenda (1/4 c) to the dough. But even with them being a bit dry – it was sweet dough with sweet powdered sugar on top and an awesome dipping sauce, so I will definitely try again 🙂

12 servings
260 calories per serving

Beignets:
¼ c warm water
1 package quick rising active dry yeast
¼ c sugar
3 c flour
1 ½ t baking powder
½ t baking soda
½ t salt
4 T cold butter, cut up
¾ c low fat buttermilk
1 large egg
¼ c confectioner’s sugar
Pam

Café Dip:
1/3 c sugar
2 T plus 1 t instant espresso powder
1 T plus 1 t cornstarch
2 c whole milk
1 ½ oz. unsweetened chocolate, finely chopped

Place warm water in a small bowl and sprinkle with yeast and 1 t sugar. Stir and then let stand about 5 minutes or until foamy. In a large bowl stir flour, baking powder, baking soda, salt and rest of the sugar until well combined. With a pastry knife, cut in butter until the mix resembles fine crumbs. With a fork, mix buttermilk and egg into yeast mixture and blend well. Make a hole in the center of the flour mix and pour in the yeast mix. Stir until a dough forms. Lightly flour a work surface and knead dough several times until smooth. Spray the bowl with Pam and place dough in the bowl. Cover it with plastic wrap and let stand in a non-drafty spot for 10 minutes. Spray 2 baking sheets with Pam and punch down dough. Roll the dough with a floured rolling pin to a 9 inch square and cut into 6 strips. Then cut each strip into 6 pieces for a total of 36 pieces. Place on baking sheets about 2 inches from each other. Spray a sheet of plastic wrap with Pam and place over the pans while they sit and rise for 20 minutes.

To prepare dip, combine sugar, espresso powder and cornstarch in a pan. Whisk in milk and cook on medium for 8 minutes or until it comes to a boil and thickens slightly then reduce heat and simmer for 2 minutes then remove from heat and add chocolate and whisk until melted. Cover and set aside.

Preheat oven to 400 degrees and bake beignets 12 minutes or until golden brown. While they are still hot toss with confectioner’s sugar. Serve with dip.

Dinner, FiberGourmet, Italian, Pasta

Pasta and Artichoke Hearts in Green Sauce

March 7, 2010 admin Leave a comment

Another recipe that because of FiberGourmet pasta, you can eat a real satisfying portion size ! That means plenty of room for some grated parmesan cheese on top…and even room for a grilled chicken cutlet. You won’t believe the portion size when you make this. The sauce on the pasta and artichokes is very flavorful, light, well-textured and colorful – – it was surprisingly good !

Pasta and Artichoke Hearts in Green Sauce

3 servings
279 calories per serving

1 T oil
4 cloves garlic, minced
2 9 oz. packages of frozen artichoke hearts, thawed
¾ c chicken broth
¾ c water
8 oz. pasta (shells or rotini – FiberGourmet pasta recommended)
1 c frozen peas, thawed
1 T lemon juice
½ t tarragon flakes
½ t salt
½ t pepper
¼ c low fat sour cream
2 t flour
¼ c finely chopped red bell pepper

Heat the oil in a skillet, add garlic and sauté 1 minute. Then add the artichokes and cook another minute then add broth and ¾ c water and bring to a boil and reduce the heat and simmer 15 minutes or until the artichokes are tender. When done, drain any remaining liquid into a measuring cup. Cook the pasta according to package instructions and then drain but keep enough of the liquid to fill the measuring cup to ¾ c of total liquid. In a food processor mix the reserved liquid, peas, lemon juice, tarragon, salt and pepper. Process until smooth and then pour the sauce into the skillet with the artichokes and bring to a boil. Whisk together the sour cream and the flour and place in the skillet and cook 1 minute or until slightly thickened. Pour mix over the pasta and toss well. Sprinkle with the peppers and serve immediately.

Without FiberGourmet pasta, this recipe comes in at 359 calories. Not horrendous, but when it comes to pasta, I want as much as possible 🙂

Dinner, Polish

Pierogies in Mushroom Sauce

March 2, 2010 admin Leave a comment

Pierogies are the Polish version of the Italian ravioli or the Mexican empanada. They are little pockets of dough filled with a mixture of cheese and potato. There is nothing NOT to like and tons to love – it’s carbs wrapped up in carbs with some cheese thrown in for good measure 🙂

4 servings
233 calories per serving

1 t oil
2 c sliced mushrooms
1/2 t salt
1/4 t black pepper
1 T flour
2/3 c skim milk
1/2 c vegetable broth
1 lb. frozen low fat potato pierogies (I used the mini ones)
2 T light sour cream

Heat oil in skillet and add mushrooms, salt and pepper. Cook until tender, about 5-6 minutes. Sprinkle the flour over and stir well. Add milk and broth and stir until smooth. Add the pierogies and bring to a boil and then cook on medium heat 4 minutes or until heated throughout. Remove skillet from heat and stir in the sour cream. Be sure to remove from heat or the sour cream may curdle. Serve immediately.

Kid Friendly, Lunch

Mushroom and Pepper Pizza

February 22, 2010 admin Leave a comment

Lotsa different toppings can go on here to change it up. Anything that goes on a real pizza tastes good here. Extra veggies really don’t push up the calorie count much…mushrooms, peppers, onions, broccoli, etc.

4 servings
235 calories per serving

4 6-inch whole wheat pitas (Arnold’s Sahara are a good low cal choice)
3/4 cup marinara sauce
1/4 t crushed red pepper
1/4 t garlic powder
1/2 t oregano flakes
1 c shredded low fat mozzarella cheese
½ green bell pepper in thin slices
½ c mushroom slices
1/2 T olive oil mixed with 1 t water

Preheat oven to 350 degrees. Brush oil on the pitas. Spread with sauce and sprinkle with oregano, pepper and garlic powder. Sprinkle cheese over the tops. Add mushrooms and peppers. Cook for 15 minutes or until cheese is bubbly and starting to brown.

I like it extra spicy, so I also add some red pepper flakes right on top of the sauce.

Dinner, Italian, Vegetables

Eggplant Parmesan

February 18, 2010 admin Leave a comment

This makes a nice crispy eggplant parm that is tasty and satisfying. You can always substitute regular breadcrumbs, but I think this comes out better with the panko breadcrumbs.

4 servings
355 calories per serving

1/4 c skim milk
2 large eggs
1 1/2 c panko breadcrumbs
1/2 t salt
1/2 t parsley flakes
1/2 t garlic powder
1/4 t oregano flakes
1/4 t pepper
1 large eggplant, peeled and cut crosswise into 1/4 inch thick slices
Pam
1 T oil
24 oz. marinara sauce
½ c shredded mozzarella cheese
½ c shredded or grated parmesan cheese

Preheat oven to 450 degrees. Combine milk and eggs in a bowl. In another bowl combine breadcrumbs, salt, parsley, garlic, oregano and pepper. Dip eggplant slices into the egg mix, then into the breadcrumbs to coat. Press down on the crumbs to make sure they stick well. Spray a baking sheet with Pam and place the eggplant slices on it, drizzle with half the oil and bake for 15 minutes. Turn slices over and drizzle with the rest of the oil and bake another 15-20 minutes. Remove from oven and reduce oven temperature to 375 degrees. Place 1/2 c sauce in an 11×7 baking dish and place half the eggplant slices in the pan and then spoon 1 cup sauce over. Sprinkle with ½ of each of the cheeses and then repeat the layer. Bake 20 minutes or until bubbly.

Crock pot, Dinner, Instructional, Italian, Videos

Lasagna (Crock Pot)

January 28, 2010 admin 2 Comments

Even traditional lasagna lovers like this one – and it is nice and easy to do. Start it at lunch time and have dinner ready 4 hours later. Take a look at my video below for instructions on how to layer it in your crock.

8 servings
275 calories per serving

1 lb. lean ground beef
2 c diced eggplant
1 jar Paul Newman’s marinara sauce
1/4 t red pepper flakes
¼ t garlic powder
¼ t onion powder
¼ t basil flakes
1 c water
15 oz part skim ricotta cheese
1 T chopped parsley
1/4 c Egg Beaters
1 c shredded parmesan cheese (not grated, shredded)
8 no boil lasagna noodles

Brown the ground beef in a heated skillet and drain off any fat and water. Stir in the pepper, sauce, onion powder, garlic powder, basil flakes, water, and eggplant. In a bowl combine the egg, cheeses and parsley. Place a layer of meat sauce on the bottom of a crock pot. I find my oval shaped on works the best here. Top with 2-3 noodles, nipping off the corners in order to get a nice fit. Add another layer of meat sauce and then one thick layer of the cheese mixture. Top with a final layer of noodles and then a final layer of meat sauce. Cover and cook on low 3-4 hours.

Here is a video of how to layer it up in the crock pot:

Appetizers, Crock pot, Dinner, Kid Friendly, Turkey

Crock Pot Appetizer Meatballs

January 26, 2010 admin Leave a comment

Though I usually serve this as a quick and easy appetizer, I sometimes double up the serving and make it a main dish meal. Adding just a few things to bottled sauce can round out the flavors and make it taste much more homemade.

8 servings
180 calories per serving (3 meatballs)

24 Shady Brook Farms turkey meatballs (Italian spiced)
1 jar Paul Newman’s marinara sauce
Garlic powder
Salt and pepper to taste
6 T parsley, chopped
½ c grated parmesan cheese

Place the sauce in a small pan on medium low heat. Add the garlic powder, salt and pepper, parsley and cheese. Simmer for 10 minutes.

If you are going to eat soon, pre-heat the meatballs in the microwave for 5 minutes. Then place in crock with sauce and heat on low for 1 hour. Otherwise, place meatballs in crock pot and pour the hot sauce over them. Cover and keep on low or warm setting for up to 4 hours.

Dinner, Italian, Lunch

Eggplant Pizza

January 21, 2010 admin Leave a comment

This one really hits the spot ! I spice it up a little by adding crushed red pepper flakes 🙂 Don’t like eggplant, then substitute tomato slices. But be sure to give this one a try.

4 servings
295 calories per serving

1/2 c marinara sauce
1 10 oz. Boboli (precooked pizza shell available at all food markets)
1 small eggplant, peeled and cut into thin slices
1/2 c part skim ricotta
2 T parmesan cheese
2 T thinly sliced basil
Dried oregano flakes
Onion powder
Garlic powder

Preheat oven to 450 degrees. Spread sauce on Boboli. Sprinkle with a little dried oregano flakes, onion powder and garlic powder. Top with eggplant slices and drop ricotta by tablespoonfuls evenly over the eggplant. Bake directly on oven rack 12-15 minutes. Sprinkle with basil and parmesan right when it comes out of the oven.