This has such a burst of lime flavor ! Your tastebuds really dance when you enjoy this parfait. At only 125 calories – have 2 🙂
Key Lime Parfait
8 servings
125 calories per serving
12 oz. evaporated milk
1 envelope unflavored gelatin
½ c confectioner’s sugar
½ c low fat sour cream
½ t grated lime zest
½ c bottled or fresh key lime juice
Pour the milk in a bowl and place in the freezer for about an hour, or until crystals begin to form. In a glass measuring cup, sprinkle gelatin over ¼ c cold water and let stand 5minutes then place the cup in a pan of simmer water and heat 4-5 minutes or until gelatin has dissolved and then cool it to room temperature.
Beat the milk until soft peaks form and then gradually add sugar and beat until stiff peaks form. Beat in the sour cream and lime zest and then the cooled gelatin mix. Place bowl in refrigerator and chill ½ hour or so then fold the juice into the milk mixture and place into parfait glasses and chill another 2 hours.
I just found a new favorite chicken soup ! For years I have made ‘my chicken soup’ more often than any other recipe. But this one just takes the cake and this is my new ‘go to’ recipe. It combines home cooked goodness with just a little something extra…the evaporated milk makes the broth become such a mellow base and the roasted chicken has such a great texture – very different from your traditional soup where you cook the chicken in the broth. Give it a try !!
Roasted Chicken Noodle Soup (Crock Pot)
6 servings
373 calories per serving
1 c onions, chopped
1 c carrots, chopped
1 c celery, chopped
1 clove garlic, minced
2 t oil
¼ t flour
½ t oregano flakes
¼ t onion powder
¼ t garlic powder
6 c fat free chicken broth
2 c water
4 c diced potatoes (I used canned)
1 t salt
2 c skinless roasted chicken, diced (Perdue Shortcuts work great here!)
2 c wide egg noodles
1 c fat free evaporated milk
Heat a skillet and add oil and brown onions, carrots, celery and garlic. Stir in flour, oregano, garlic powder and onion powder and then pour into crock and mix in broth, water, potatoes and salt. Cover and cook on low 5-6 hours. Add chicken, noodles and milk and cook until noodles are tender, about ½ hour. If you don’t have a crock pot, you can easily do this stove top. Just let it simmer for an hour or 2 at very low temperature for the first step, then add the chicken, noodles and milk and let cook another 15 minutes or so.
There’s nothing quite like a good sweet potato pie – and this is definitely a good one. Not too sweet, full of flavor, and super easy to put together.
Sweet Potato Pie
8 servings
280 calories per serving
1 15 oz. cans sweet potatoes in light syrup, drained
1 1/4 c low fat evaporated milk
2 large eggs
1/4 c Splenda brown sugar
1 t pumpkin pie spice
1/4 t salt
6 oz. low fat graham cracker crust
2 T chopped pecans
Preheat oven to 350 degrees. Mash potatoes with a mixer on medium speed. Add milk, eggs, sugar, spice and salt. When blended, put into crust and top with pecans. Bake 45 minutes and cool completely on a wire rack.
I modeled this recipe after a restaurant favorite of mine – it is a wild mushroom ravioli appetizer that I could not help but order every time I frequented a certain restaurant, but the calorie count was over the top. Not this one !! Between the RICH cream sauce and the multiple mushroom flavors, this meal tastes just as decadent but with so few calories, you can eat it without any guilt.
Portobello and Ricotta Wontons
Thanks to Marxfoods.com for the wild mushrooms to create this masterpiece ! The different varieties lend quite a flavor to this dish. The dish would just not be the same using run of the mill mushrooms. The mixture of the chanterelles and matsutakes inside the little packet of goodness combined with the flavors of the porcini, lobster and black trumpet mushroom sauce … well, it’s just a little bit of heaven right here on earth.
Marxfoods offers a bunch of wild mushroom varieties – I think my favorite in this dish were the black trumpet mushrooms – they have a very delicate texture and the aroma is akin to a truffle. These are definitely on my list of favorites.
8 appetizer servings (3 wontons each) – 106 calories per serving
4 dinner servings (6 wontons each – 212 calories per serving
Filling –
1 t oil
4 shallots, sliced
¼ c water
2 oz. reconstituted dry chanterelle mushrooms (reserve the liquid)
2 oz. reconstituted dry matsutake mushrooms (reserve the liquid)
2 oz. Portobello mushrooms, sliced
½ t salt
¼ t pepper
1/3 c part skim ricotta cheese
To reconstitute dried wild mushroom, place in a glass bowl and cover with very hot water. Let sit 20-30 minutes. Reserve the water to use as when boiling the wontons.
Heat 1 t oil in a skillet and sauté the shallots on medium high heat for 5 minutes. Add 1-2 T of water if needed to keep the shallots moist. Add the reconstituted mushroom and sauté another 2 minutes. Finally add the Portobello mushrooms and sauté another 7 minutes. When done, place all in a food processor and pulse 14 times. (It’s best to chop or mince the woodier mushrooms like chanterelles and matsutakes). Turn into a bowl and mix with the ricotta. Set aside.
Sauce –
1 t oil
1.5 oz. reconstituted dry porcini mushrooms (reserve the liquid)
.25 oz. reconstituted dry black trumpet mushrooms (reserve the liquid)
.50 oz. reconstituted dry lobster mushrooms (reserve the liquid)
1 T water
1 c beef broth
2 t cornstarch
¼ c fat free evaporated milk
1 t red vinegar
To reconstitute dried wild mushroom, place in a glass bowl and cover with very hot water. Let sit 20-30 minutes. Reserve the water to use as when boiling the wontons.
Heat 1 t oil in a skillet and sauté the mushrooms 6 minutes. Add up to 1 T of water to keep the mixture moist. Mix starch and broth and add to the pan along with the evaporated milk. Bring to a boil then reduce heat and cook 2 minutes to thicken the sauce. During the last minute of cooking, add the vinegar. Set aside.
Wontons –
24 wonton wrappers
Small bowl of water
Reserved mushroom liquid
Water
2 t salt
Put reserved liquid in a pot and add enough water to make 2 quarts. Add salt and bring to a boil.
Fill wontons with 1 T of the filling – – either use instructions on the back of the wonton package or watch this short video tutorial:
Complete all wontons then boil in 2 batches. Use a slotted spoon to lift the wontons out of the pot – put on a platter and cover with the sauce.
The sauce in this dish and very flavorful – almost like an alfredo without being quite as creamy. Feel free to spice it up a bit more by adding extra pepper and red pepper flakes.
Fettucine with Ham
6 servings
254 calories per serving
12 oz FiberGourmet fettucine
¾ lb. lean ham, cooked and cooked
2 T oil
1 medium onion, chopped finely
½ lb. sliced mushrooms
1 T flour
½ t rosemary
¼ t pepper
1 ¼ c fat free evaporated milk
½ c frozen peas, thawed
2 T fat free sour cream
Cook pasta according to package instructions. Saute ham in oil to brown it a bit and then remove from pan and set aside. Cook onion 4 minutes then add mushrooms and continue cooking another 4 minutes. Mix in flour, rosemary and pepper then gradually add milk and bring to a boil and cook 2 minutes to thicken it up. Then reduce heat and add peas and sour cream and cook 2 minutes. Mix with the drained pasta and ham and heat through.
There is nothing quite as decadent as chocolate. Make it fudgy by adding in marshmellows and evaporated milk, and it is just sinful ! If you don’t like coconut, leave it off – if you want different nuts, go for it. But don’t skip this recipe – this is a real winner !
Coconut Fudgies
32 servings
240 calories per serving
1 c butter, divided
14 Honey Grahams, finely crushed
1 c sugar
5 oz. evaporated milk
10.5 oz. package mini marshmellows
12 squares Baker’s semi-sweet chocolate, coarsely chopped
1 c chopped walnuts
1 c coconut, toasted
Pam
Line a 13×9 pan with aluminum foil making sure it folds up over the ends so you can use it to lift out the dessert later. Spray the foil with Pam. Melt ¾ c butter and mix in the crumbs then press into the bottom of the pan to make a crust. Bring the rest of the butter, sugar, milk and marshmellows to boil, stirring constantly then add chocolate and stir until melted. Pour over the crust and top with the nuts and coconut then refrigerate 2 hours.
(To toast the coconut, simply place it in a hot skillet and stir frequently until it gets brown and toasty)
What a GREAT sauce this makes ! I think it would be equally as good on chicken or even steak. You definitely have to give this one a try for a nice change to pork chops – these are definitely NOT boring, old pork chops. Try serving with Roasted Brussel Sprouts.
Braised Pork in Cream Sauce
6 servings
200 calories per serving
6 4 oz. boneless pork chops
¼ t salt
1/8 t pepper
¾ c beef broth
1 T barbecue sauce
1/3 c fat free evaporated milk
1/3 c fat free sour cream
3 T flour
Pam
Sprinkle meat with salt and pepper and cooked in a heated skillet sprayed with Pam. Cover and cook 3 minutes on each side. Combine ½ c broth and the barbecue sauce and pour over the chops and cover the pan, reduce heat to medium low and cook 10 minutes. Remove pork chops and keep warm. Combine ¼ c broth, milk, sour cream and flour and mix with a whisk. Pour into skillet and stir over medium heat for 3 minutes and thick. Pour over chops and serve.
The curry sauce in this dish is just perfect – very creamy and just enough of it. This makes a great professional tasting dinner and does not take long at all to put together.
Curried Shrimp and Broccoli
4 servings
290 calories per serving
1 c uncooked brown rice
1 c water
1 t oil
2 cloves garlic, minced
4 c small broccoli florets
½ c fat free chicken broth
3 t curry powder
1 c fat free evaporated milk
1 T cornstarch
½ t salt
4 t lime juice
¾ lb. cleaned and shelled shrimp
Salt and pepper to taste
Cook rice in water according to package instructions. Heat oil in skillet and add garlic and cook 30 seconds then add broccoli, broth and curry and heat until simmering. Cover and continue cooking 8 minutes or until broccoli is starting to get tender. Mix milk, starch and salt and add to skillet. Bring to a boil and cook 2 minutes or until thickened, stirring constantly. Stir in lime juice and shrimp and cook until shrimp is done and all is heated through. Add salt and pepper.
You can serve this pudding warm or chilled. It is rich and creamy and ever so decadent. It’s good without the caramels melted in – – then you do that step and it gets taken to a whole other level. You must try ! 🙂
I am sure you could bring down the calories using buttery spread instead of butter, Splenda instead of sugar, Fat Free evaporated milk instead of whole – – but this dessert just deserves all the ingredients that give it its creamy goodness.
Dulche de Leche Rice Pudding
294 c per ½ c serving
2 c water
½ c uncooked rice
¼ c sugar
1 ½ cinnamon sticks
1 T butter
Dash of salt
12 oz. evaporated milk
8 caramels
1 T coarse sugar
1/8 t kosher salt
Combine the first 6 ingredients in a saucepan and bring to a boil then reduce the heat and simmer 20 minutes or until all the water is absorbed. Stir in the evaporated milk and bring to a boil again then lower the heat and simmer 10 minutes or until it is thick and creamy then add the caramels and stir until melted. Take out the cinnamon sticks and throw them out, then spoon the pudding into desert dishes. Combine sugar and salt and sprinkle over the pudding just before serving.
I love to make things earlier in the day and then come home to a nice hot meal. The rich sauce makes you barely notice that the meatballs are done with turkey instead of beef.
Swedish Meatballs (Crock Pot)
4 servings
228 calories per serving
3 slices bread, cubed
1 c evaporated skim milk, divided
1 T buttery spread
¼ c shallots, minced
½ lb. ground turkey
¼ – ½ c bread crumbs (optional – to bring mix to a dry enough consistency)
¼ c Egg Beaters
½ t salt
½ t pepper
¼ c plus 2 T flour
3/4 c chicken broth
1 T Worcestershire sauce
Mix bread cubes and ½ of the milk and let stand 5 minutes. Melt margarine in a pan and add shallots. Cook 2-3 minutes. Add shallots, meat, egg, salt and pepper to bread. Mix well and if you need it to be drier, add the optional bread crumbs, then make equally sized meatballs. Place ¼ c flour in a bowl and roll meatballs in flour to coat. Place in crock and add broth and Worcestershire. Cover and cook on low 4-6 hours. Mix rest of the flour with the rest of the milk. Remove meatballs to plate and keep warm. Stir milk and flour mix into cooking juices and cover and cook on high 10-15 minutes. Put meatballs back in the pot and serve immediately.
