from Kraft
serves 24
Ingredients:
9 graham crackers, finely crushed (abt 1 1/2 c)
1 c sugar, divided
3/4 c butter, melted
2 pkg (8 oz each) cream cheese, softened
1 can (20 oz) crushed pineapple, drained
6 bananas, divided
2 pkg (3.4 oz each) vanilla instant pudding
2 c cold milk
2 c cool whip, thawed, divided
1 c pecans
Directions:
Mix crumbs, 1/4 c sugar, and butter; press onto bottom of 13x9 inch pan. Freeze 10 mins.
Beat cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top w/ pineapple. Slice 4 bananas; arrange over pineapple.
Beat pudding mixes and milk w/ whisk 2 mins. Stir in 1 c cool whip. spread over banana layer in pan. Top w/ remaining cool whip. Refrigerate 5 hours. Slice remaining bananas just before serving; arrange over dessert. Top w/ nuts.
Nutritional jazz: 270 cal; 15 g fat; 250 mg sodium; 33 g carbs; 3 g protein
Wednesday, November 2, 2011
Berry cheesecake parfaits
I love this one- it's really easy and yummy!
serves 8
Ingredients:
1 pkg (8 oz) cream cheese
1 1/2 c cold milk
1 pkg (3.4) vanilla instant pudding
1 1/2 c thawed cool whip
24 nilla wafers, coarsely chopped
1 1/2 c mixed berries
Directions:
Beat cream cheese in medium bowl until creamy. Gradually beat in milk. Add dry pudding, mix well. Whisk in 1 c cool whip
Layer half each of wafers, berries and pudding in 8 parfait glasses. Repeat layers.
Top w/ remaining cool whip.
Nutritional jazz: 270 cal; 15 g fat; 350 mg sodium; 29 g carbs; 4 g protein
serves 8
Ingredients:
1 pkg (8 oz) cream cheese
1 1/2 c cold milk
1 pkg (3.4) vanilla instant pudding
1 1/2 c thawed cool whip
24 nilla wafers, coarsely chopped
1 1/2 c mixed berries
Directions:
Beat cream cheese in medium bowl until creamy. Gradually beat in milk. Add dry pudding, mix well. Whisk in 1 c cool whip
Layer half each of wafers, berries and pudding in 8 parfait glasses. Repeat layers.
Top w/ remaining cool whip.
Nutritional jazz: 270 cal; 15 g fat; 350 mg sodium; 29 g carbs; 4 g protein
Easy Carrot cake
from Kraft
Serves 18
Ingredients:
1 pkg (2 layer) spice cake mix
3 large carrots, shredded (abt 2 c)
1 can (8 oz) crushed pineapple, drained
1 c pecans, chopped, divided
2 pkg (8 oz each) cream cheese
2 c powdered sugar
1 tub (8 oz) whipped cream
Directions:
Heat oven to 350F
Prepare cake batter as directed on package; stir in carrots, pineapple; and 3/4 c chopped nuts. Pour in 2 (9 in) square pans sprayed w/ cooking spray.
Bake 25-30 mins or until toothpick comes out cleanly. Cool in pans 10 mins; invert onto wire racks. Remove pans. Turn cakes over; cool completely.
Beat cream cheese and sugar til well blended. Whisk in cool whip.
Stack layers on a plate. spreading frosting between layers and top and sides of cake. Top w/ remaining nuts. Keep refrigerated.
Substitute: yellow cake plus 2 t ground cinnamon for spice cake mix.
Nutritional Jazz: 390 cal; 23 g fat; 300 mg sodium; 45 g carb; 5 g protein
Serves 18
Ingredients:
1 pkg (2 layer) spice cake mix
3 large carrots, shredded (abt 2 c)
1 can (8 oz) crushed pineapple, drained
1 c pecans, chopped, divided
2 pkg (8 oz each) cream cheese
2 c powdered sugar
1 tub (8 oz) whipped cream
Directions:
Heat oven to 350F
Prepare cake batter as directed on package; stir in carrots, pineapple; and 3/4 c chopped nuts. Pour in 2 (9 in) square pans sprayed w/ cooking spray.
Bake 25-30 mins or until toothpick comes out cleanly. Cool in pans 10 mins; invert onto wire racks. Remove pans. Turn cakes over; cool completely.
Beat cream cheese and sugar til well blended. Whisk in cool whip.
Stack layers on a plate. spreading frosting between layers and top and sides of cake. Top w/ remaining nuts. Keep refrigerated.
Substitute: yellow cake plus 2 t ground cinnamon for spice cake mix.
Nutritional Jazz: 390 cal; 23 g fat; 300 mg sodium; 45 g carb; 5 g protein
Oat-topped sweet potato crisp
from Kraft
serves 8
Ingredients:
1 pkg (8 oz) cream cheese
1 can (40 oz) cut sweet potatoes, drained
3/4 c brown sugar
1/4 t cinnamon
1 granny smith apple, chopped
2/3 c chopped cranberries
1/2 c flour
1/2 c old-fashioned or quick-cooking oats
1/3 c cold butter
1/4 c pecans
directions:
heat oven to 350F
Beat cream cheese, potatoes, 1/4 c sugar and cinnamon w/ mix until blended. spoon into 1 1/2 qt casserole; top w/ fruit.
Mix flour, toast and remaining sugar in medium bowl; cut in butter until mixture resembles course crumbs. Stir in nuts. Sprinkle over fruit.
Bake 35-40 mins or til heated through
Nutritional jazz: 430 cal; 20 g fat; 200 mg sodium; 59 g carb; 5 g fiber; 5 g fiber
serves 8
Ingredients:
1 pkg (8 oz) cream cheese
1 can (40 oz) cut sweet potatoes, drained
3/4 c brown sugar
1/4 t cinnamon
1 granny smith apple, chopped
2/3 c chopped cranberries
1/2 c flour
1/2 c old-fashioned or quick-cooking oats
1/3 c cold butter
1/4 c pecans
directions:
heat oven to 350F
Beat cream cheese, potatoes, 1/4 c sugar and cinnamon w/ mix until blended. spoon into 1 1/2 qt casserole; top w/ fruit.
Mix flour, toast and remaining sugar in medium bowl; cut in butter until mixture resembles course crumbs. Stir in nuts. Sprinkle over fruit.
Bake 35-40 mins or til heated through
Nutritional jazz: 430 cal; 20 g fat; 200 mg sodium; 59 g carb; 5 g fiber; 5 g fiber
Sunday, October 23, 2011
Marinated Pork Tenderloin
(we used this on boneless pork ribs, it was AWESOME).
From All Recipes
serves 4
Ingredients:
1/4 c soy sauce
1/4 c packed brown sugar
2 T cooking sherry
1 1/2 t dried minced onion
1 t ground cinnamon
2 T olive oil
1 pinch garlic powder
2 (3/4 lb) pork tenderloins
Directions:
1. Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. Preheat grill for high heat.
3. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.
OR you can make them in the oven. Bake at 350F for 30 mins (basting with juices half way through), turn up to 400F for 20 min. And then it'll be done. (That's what we did, and they were nice and tender.)
Nutritional Jazz: 278 cal; 10.7 g fat; 73 mg cholesterol.
From All Recipes
serves 4
Ingredients:
1/4 c soy sauce
1/4 c packed brown sugar
2 T cooking sherry
1 1/2 t dried minced onion
1 t ground cinnamon
2 T olive oil
1 pinch garlic powder
2 (3/4 lb) pork tenderloins
Directions:
1. Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. Preheat grill for high heat.
3. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.
OR you can make them in the oven. Bake at 350F for 30 mins (basting with juices half way through), turn up to 400F for 20 min. And then it'll be done. (That's what we did, and they were nice and tender.)
Nutritional Jazz: 278 cal; 10.7 g fat; 73 mg cholesterol.
Tuesday, October 18, 2011
Pumpkin Custard Oatmeal
From Skinny Crockpot
serves 8
Ingredients:
2 c Old-fashioned Oats
1 t pumpkin pie spice
1/2 t cinnamon
1 t baking powder
1/2 c Greek yogurt, plain, fat free
2 egg whites
1 c pumpkin puree (not pie filling)
1/3 c raw honey
1 1/2 c ( 1%) milk
Directions:
1. Add the first 4 ingredients to the crock pot and stir to combine.
2. In a medium bowl combine the remaining ingredients, pour over oat mixture and whisk just to combine.
3. Cover and cook on low 1 1/2 to 2 hours or until desired consistency. Garnish with toasted walnuts pieces.
Nutritional jazz:
155 cal; 2 g fat; 83 mg Sodium;30 g carbs; fiber 3 g sugar 15 g; protein 6g
serves 8
Ingredients:
2 c Old-fashioned Oats
1 t pumpkin pie spice
1/2 t cinnamon
1 t baking powder
1/2 c Greek yogurt, plain, fat free
2 egg whites
1 c pumpkin puree (not pie filling)
1/3 c raw honey
1 1/2 c ( 1%) milk
Directions:
1. Add the first 4 ingredients to the crock pot and stir to combine.
2. In a medium bowl combine the remaining ingredients, pour over oat mixture and whisk just to combine.
3. Cover and cook on low 1 1/2 to 2 hours or until desired consistency. Garnish with toasted walnuts pieces.
Nutritional jazz:
155 cal; 2 g fat; 83 mg Sodium;30 g carbs; fiber 3 g sugar 15 g; protein 6g
Apple cupcakes with cinnamon marshmallow frosting
From eating well
serves 12
Ingredients:
CUPCAKES
1 1/2 c shredded peeled apples
1/2 c diced dried apples
3 T packed light brown sugar, plus 3/4 cup, divided
1 t ground cinnamon, divided
1/3 c canola oil
2 large eggs
1 t vanilla extract
3/4 c whole-wheat pastry flour
3/4 c cake flour
3/4 t baking soda
1/4 t salt
1/2 c nonfat buttermilk
FROSTING
1 c light brown sugar
1/4 c water
2 egg whites
1/4 tn cream of tartar
Pinch of salt
1 t vanilla extract
1/2 t ground cinnamon, plus more for garnish
Directions:
1. To prepare cupcakes: Preheat oven to 350°F. Line 12 muffin cups with cupcake liners or coat with cooking spray.
2. Combine shredded and dried apples in a bowl with 3 T brown sugar and 1/4 t cinnamon. Set aside. Beat oil and the remaining 3/4 c brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute.
3. Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 t cinnamon in a medium bowl.
4. With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
5. Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
6. To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.
Tips and notes:
Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day.
Nutritional jazz:
267 calories; 7 g fat; 35 mg cholesterol; 48 g carbohydrates; 4 g protein; 2 g fiber; 188 mg sodium; 73 mg potassium.
serves 12
Ingredients:
CUPCAKES
1 1/2 c shredded peeled apples
1/2 c diced dried apples
3 T packed light brown sugar, plus 3/4 cup, divided
1 t ground cinnamon, divided
1/3 c canola oil
2 large eggs
1 t vanilla extract
3/4 c whole-wheat pastry flour
3/4 c cake flour
3/4 t baking soda
1/4 t salt
1/2 c nonfat buttermilk
FROSTING
1 c light brown sugar
1/4 c water
2 egg whites
1/4 tn cream of tartar
Pinch of salt
1 t vanilla extract
1/2 t ground cinnamon, plus more for garnish
Directions:
1. To prepare cupcakes: Preheat oven to 350°F. Line 12 muffin cups with cupcake liners or coat with cooking spray.
2. Combine shredded and dried apples in a bowl with 3 T brown sugar and 1/4 t cinnamon. Set aside. Beat oil and the remaining 3/4 c brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute.
3. Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 t cinnamon in a medium bowl.
4. With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
5. Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
6. To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.
Tips and notes:
Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day.
Nutritional jazz:
267 calories; 7 g fat; 35 mg cholesterol; 48 g carbohydrates; 4 g protein; 2 g fiber; 188 mg sodium; 73 mg potassium.
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