Generally, anything that starts with "Momma's" or "To Die For" or anything along those lines is absolutely horrible for you! Not this time!! This is a recipe that my family has been using since I was a wee little girl for Christmas Eve dinner. I hadn't ever made it until this Christmas when I was helping Mom prepare dinner for our large group of 17! I realized it wasn't so bad, and thus began the Weight Watcher calculating!!!
The original recipe is for Stuffed Shrimp, but we have also recently tried the same stuffing in mushroom caps and it's DELICIOUS!!!!
Stuffing:
3 Tb. Light Butter/Margarine
1 c mushrooms, finely chopped
1/3 c onions, finely chopped
1 clove of garlic, minced
1 Tb. chicken bouillon
1 Tb. jarred/canned pimentos
3 slices of low cal (35 calorie) white bread--make into bread crumbs using blender or food processor
Shrimp:
1 lb 20-30 count shrimp, raw
OR
1 pkg mushrooms caps
melted margarine/butter
Instructions:
*Peel and remove vein from shrimp, or if you are making this with mushrooms, remove the stem from the mushrooms and clean the cap with a damp papertowel.
For shrimp: cut the bottoms of the shrimp so they sit upright--just making the deveining cut a tad deeper. The tail of the shrimp should be standing up.
*Grease a glass baking dish (I generally use a 9 x 13). Brush your shrimp or mushrooms with melted margarine--be sure to coat all sides and areas. Place the shrimp or mushrooms in greased dish.
*Preheat oven to 375 degrees.
*In a skillet, melt the 3 Tb of margarine. Add the mushrooms, onions, garlic, and bouillon, and cook until soft and well mixed. Add the pimentos and bread crumbs and cook until combined.
*Using a spoon, place a small amount of stuffing on each shrimp, using the tail to help hold it in place.
*Once all shrimp are stuffed, place in the oven, uncovered, for approx 10-12 minutes. Mushrooms generally take a tad longer---15-20 minutes.
*Remove from the oven and serve hot....DELICIOUS appetizer or meal!!!
Servings=4
WW points:
SHRIMP: 4 pts per 1 serving
MUSHROOMS: 2 pts per 1 serving
Friday, December 28, 2007
Monday, December 17, 2007
Send me your low cal recipes!!!!
Just the other day, a lovely knottie friend of mine, Heidi, sent me a fabulous green chili recipe! I'm going to cook it and post the recipe soon, but I know there have to be more low cal recipes out there that my girls are eating. I'd love to see them, try them out, and post so we can continue to help each other out by eating great with fewer calories!!! So..ready....set......SEND ME YOUR RECIPES!!!!!
Wednesday, December 5, 2007
Mmmmmm....CAKE!!!
This is another recipe I had heard about for quite some time, but never tried it. Boy, am I glad I did! It's delicious...and you don't have to feel guilty for eating cake!!!! There are so many variations---any type of cake mix can be used and any Diet soda can be used! BE CREATIVE!!!
1 box of any cake mix
1 can (actually, I only used about 10 oz of the 12 oz can) of any diet soda
2 egg whites
1. Preheat oven according to the directions on your selected box of cake mix.
2. Spray your pan with Pam or another cooking spray.
3. Mix above ingredients together thoroughly and then pour evenly into your baking pan.
4. Bake according to the directions on the cake mix box. The cake is done when a toothpick inserted into the center of the cake comes out clean (FYI: Ours took slightly longer than the times on the box--it's a super moist cake..just be aware..I think ours took maybe 5-7 minutes more than listed on the box).
5. After taking it out, be sure to let it cool completely before cutting.
Some tips from our experience:
**The original recipe calls for just cake mix and a can of diet soda, however, we have found that the cake doesn't stay together as well---don't get me wrong, it's FABULOUS, but it wasn't holding it's shape as well without the egg whites (and the egg whites really don't add many calories per piece of cake...in WW, they add less than a point for the whole cake).
**We used a triple chocolate fudge cake and just regular diet coke. It was delicious! However, there are so many options to try---vanilla cake with diet lemon-lime soda is our next venture :-)
**After taking it out of the oven, let it cool COMPLETELY before trying to cut it. It's extremely moist and tears easily, so it's important to let it cool and completely set up before cutting.
**We baked ours in a 9 x 13 pan, and cut it into about 15 pieces, I believe. It's about 3 points a serving this way, but it all depends on your cake mix and how many servings you make. A lot of girls also make them into cupcakes....would also be delicious....if you make 24, they are 2 points a piece. YUM-O!!!
1 box of any cake mix
1 can (actually, I only used about 10 oz of the 12 oz can) of any diet soda
2 egg whites
1. Preheat oven according to the directions on your selected box of cake mix.
2. Spray your pan with Pam or another cooking spray.
3. Mix above ingredients together thoroughly and then pour evenly into your baking pan.
4. Bake according to the directions on the cake mix box. The cake is done when a toothpick inserted into the center of the cake comes out clean (FYI: Ours took slightly longer than the times on the box--it's a super moist cake..just be aware..I think ours took maybe 5-7 minutes more than listed on the box).
5. After taking it out, be sure to let it cool completely before cutting.
Some tips from our experience:
**The original recipe calls for just cake mix and a can of diet soda, however, we have found that the cake doesn't stay together as well---don't get me wrong, it's FABULOUS, but it wasn't holding it's shape as well without the egg whites (and the egg whites really don't add many calories per piece of cake...in WW, they add less than a point for the whole cake).
**We used a triple chocolate fudge cake and just regular diet coke. It was delicious! However, there are so many options to try---vanilla cake with diet lemon-lime soda is our next venture :-)
**After taking it out of the oven, let it cool COMPLETELY before trying to cut it. It's extremely moist and tears easily, so it's important to let it cool and completely set up before cutting.
**We baked ours in a 9 x 13 pan, and cut it into about 15 pieces, I believe. It's about 3 points a serving this way, but it all depends on your cake mix and how many servings you make. A lot of girls also make them into cupcakes....would also be delicious....if you make 24, they are 2 points a piece. YUM-O!!!
Apple BBQ Pork Tenderloin--CROCKPOT RECIPE!!
I just made this pork tenderloin last week and we loved it! It's very similar to a pulled pork when all is said and done. It's so easy, since the cooking is done all day in the crockpot....AND, since it is cooked in the crockpot, the pork comes out so tender and literally falls apart when you touch it.
1 pork loin
1 can of Sugar Free Fat Free Apple Pie Filling (I could not find this--I used Natural Apple Sauce with a couple of teaspoons of Splenda)
1/2 c honey bbq sauce (low cal if possible)
1 onion--sliced/chopped any way you would like :-)
Place the pork loin in the bottom of your crockpot. Top with the onion, the apple sauce/splenda mixture OR the apple pie filling over the pork, and the bbq sauce. Let cook on low for 6-8 hours in the crock pot. It will just fall apart when it's ready...such a delicious dish!
This is not quite a bbq sauce, but it's fabulous--just a different variation. Based on your tastes, you could add more bbq or apple to change the taste!
ENJOY!
1 pork loin
1 can of Sugar Free Fat Free Apple Pie Filling (I could not find this--I used Natural Apple Sauce with a couple of teaspoons of Splenda)
1/2 c honey bbq sauce (low cal if possible)
1 onion--sliced/chopped any way you would like :-)
Place the pork loin in the bottom of your crockpot. Top with the onion, the apple sauce/splenda mixture OR the apple pie filling over the pork, and the bbq sauce. Let cook on low for 6-8 hours in the crock pot. It will just fall apart when it's ready...such a delicious dish!
This is not quite a bbq sauce, but it's fabulous--just a different variation. Based on your tastes, you could add more bbq or apple to change the taste!
ENJOY!
Black Bean Brownies!!!
Please do not judge this recipe on the ingredients---it's so delicious! You must...I say, MUST...try this! It will take care of that chocolate craving you have, and with all of the fiber from the black beans, you will feel fuller after just 1 brownie!
1 box of fudge brownie mix (not regular brownie mix...fudge brownie mix)
1 can of black beans
Preheat your oven according to your brownie mix directions. Pour the black beans and all of their juice into a blender or food processor (my choice is the Magic Bullet). Puree the black beans until smooth. Mix the black bean puree with the fudge brownie mix. DO NOT include the eggs or oil--just the mix and black beans. It will take quite a bit of mixing, as the brownie mix likes to clump up!!
Spray the bottom of a 9 x 13 pan with Pam or other cooking spray--be sure to coat it well, including the sides. Pour the brownie mix/black bean puree mixture into your greased pan, just as you would with regular brownies. Bake according to the directions on your brownie mix box. When a toothpick inserted into the middle of the brownies comes out clean, they're done!!
Now......from my experience, this is what works best.....
**you can use something other than a 9 x 13; however, I have found that they don't bake as well--the black beans make them SUPER moist, and it makes it difficult to cook them all the way through (and yet not over cooking the edges) if the brownies are deeper/wider than a 9 x 13 pan.
**I have also found that it generally takes longer than what the package says, as far as cooking time. My box said 27-30 minutes (for a metal pan at 350 degrees)...I baked it for about 35 and it was just about right, although I think it could have cooked for another couple of minutes and been fine.
**I have made this several times before, and many people say to just use any brownie mix; however, the fudge brownie mix makes the best (trust me, I know my brownies :-) ). I think we used Betty Crocker...could be wrong.
**We have also tried glass dishes, dark/ nonstick, metal....our metal pan did better than any...just be sure to USE THAT COOKING SPRAY!! Nothing worse than brownie stuck in your pan!!!
This is delicious! The brownies are a little denser than normal brownies, but they are delicious, and they are soooo much better for you than regular brownies!!!
Weight Watchers Points: 20 servings---1 brownie = 2 pts.
1 box of fudge brownie mix (not regular brownie mix...fudge brownie mix)
1 can of black beans
Preheat your oven according to your brownie mix directions. Pour the black beans and all of their juice into a blender or food processor (my choice is the Magic Bullet). Puree the black beans until smooth. Mix the black bean puree with the fudge brownie mix. DO NOT include the eggs or oil--just the mix and black beans. It will take quite a bit of mixing, as the brownie mix likes to clump up!!
Spray the bottom of a 9 x 13 pan with Pam or other cooking spray--be sure to coat it well, including the sides. Pour the brownie mix/black bean puree mixture into your greased pan, just as you would with regular brownies. Bake according to the directions on your brownie mix box. When a toothpick inserted into the middle of the brownies comes out clean, they're done!!
Now......from my experience, this is what works best.....
**you can use something other than a 9 x 13; however, I have found that they don't bake as well--the black beans make them SUPER moist, and it makes it difficult to cook them all the way through (and yet not over cooking the edges) if the brownies are deeper/wider than a 9 x 13 pan.
**I have also found that it generally takes longer than what the package says, as far as cooking time. My box said 27-30 minutes (for a metal pan at 350 degrees)...I baked it for about 35 and it was just about right, although I think it could have cooked for another couple of minutes and been fine.
**I have made this several times before, and many people say to just use any brownie mix; however, the fudge brownie mix makes the best (trust me, I know my brownies :-) ). I think we used Betty Crocker...could be wrong.
**We have also tried glass dishes, dark/ nonstick, metal....our metal pan did better than any...just be sure to USE THAT COOKING SPRAY!! Nothing worse than brownie stuck in your pan!!!
This is delicious! The brownies are a little denser than normal brownies, but they are delicious, and they are soooo much better for you than regular brownies!!!
Weight Watchers Points: 20 servings---1 brownie = 2 pts.
Fabulous Low Cal Pie Crust!
I cannot take credit for finding this recipe--it was given to me by my mother who is also on a healthy living crusade, since she lost over 70 pounds two years ago (amazing, isn't it?!). This is such a great alternative to a regular, calorie-filled, pie crust.
1/2 c old fashioned oats (NOT instant or minute oats)
1 1/2 Tbsp melted margarine/butter
2 Tbsp Brown Sugar (I have even used the Splenda Brown Sugar Blend and it's fabulous!)
2 Tbsp crushed pecans
Preheat oven to 350 degrees. Spray an 8 x 8 glass dish or glass pie dish with Pam or other cooking spray (try to use a glass baking dish, even if it means doubling the recipe and using something larger than 8 x 8--the crust bakes much better in glass).
Mix the oats, brown sugar, and pecans together thoroughly. Add the melted margarine until all is coated (you will need to mix this for a bit to make sure all of the oat mixture is coated). Spoon the mixture into your baking dish (that has already been sprayed with cooking spray) and push into a thin layer to evenly coat the bottom. Once an even bottom is made, spray it again with Pam (or other cooking spray) on top...and put into the preheated 350 degree oven for 10-12 minutes.
After the 10-12 minutes (the mixture will have slightly browned and hardened a bit), remove from the oven and let it cool for 10-15 minutes. Once it is cool, the crust should be completely hardened and you can add your pie filling (I use my pumpkin fluff with this crust a lot and LOVE it)!!!
1/2 c old fashioned oats (NOT instant or minute oats)
1 1/2 Tbsp melted margarine/butter
2 Tbsp Brown Sugar (I have even used the Splenda Brown Sugar Blend and it's fabulous!)
2 Tbsp crushed pecans
Preheat oven to 350 degrees. Spray an 8 x 8 glass dish or glass pie dish with Pam or other cooking spray (try to use a glass baking dish, even if it means doubling the recipe and using something larger than 8 x 8--the crust bakes much better in glass).
Mix the oats, brown sugar, and pecans together thoroughly. Add the melted margarine until all is coated (you will need to mix this for a bit to make sure all of the oat mixture is coated). Spoon the mixture into your baking dish (that has already been sprayed with cooking spray) and push into a thin layer to evenly coat the bottom. Once an even bottom is made, spray it again with Pam (or other cooking spray) on top...and put into the preheated 350 degree oven for 10-12 minutes.
After the 10-12 minutes (the mixture will have slightly browned and hardened a bit), remove from the oven and let it cool for 10-15 minutes. Once it is cool, the crust should be completely hardened and you can add your pie filling (I use my pumpkin fluff with this crust a lot and LOVE it)!!!
Pumpkin Fluff
This is one of my favorite desserts, as it's delicious and filling, as well as low cal! It's a great alternative to your typical dessert that's full of a ton of calories!
1 can (15 oz) pumpkin (NOT pie filling)
1 pkg (1 oz) vanilla pudding mix
1 container (8 oz) Fat Free Cool Whip
Cinnamon & nutmeg OR pumpkin pie spice--to taste
Mix the pumpkin and pudding mix together (do not prepare the pudding--just use the mix)...then fold in the cool whip. Mix it thoroughly to be sure that there aren't any clumps of pumpkin or pudding mix in there. Once mixed, use cinnamon and nutmeg or pumpkin pie spice to taste. I used cinnamon, nutmeg, ginger and allspice (all of the pumpkin pie spice ingredients) the last time I made it, and I really didn't notice much of a difference than just using cinnamon and nutmeg. Either way---just taste it to see how much is needed---everyone is different!!! After you have mixed it thoroughly, chill until you are ready to eat it!
Variation: I just tried the same recipe, but actually prepared the pudding and then mixed in the pumpkin and cool whip. It's a little thinner and makes more servings....so, if you will be preparing this for a large group, you may want to try it---I didn't notice much of a difference in taste, merely consistency!!!
My favorite way to serve this is in my oats and brown sugar crust that I will post next. It's a sweet and delicious crust with a lot of fiber. However, the fluff is also great just by itself!!!
Weight Watcher Points----1 cup= 2 pts.
1 can (15 oz) pumpkin (NOT pie filling)
1 pkg (1 oz) vanilla pudding mix
1 container (8 oz) Fat Free Cool Whip
Cinnamon & nutmeg OR pumpkin pie spice--to taste
Mix the pumpkin and pudding mix together (do not prepare the pudding--just use the mix)...then fold in the cool whip. Mix it thoroughly to be sure that there aren't any clumps of pumpkin or pudding mix in there. Once mixed, use cinnamon and nutmeg or pumpkin pie spice to taste. I used cinnamon, nutmeg, ginger and allspice (all of the pumpkin pie spice ingredients) the last time I made it, and I really didn't notice much of a difference than just using cinnamon and nutmeg. Either way---just taste it to see how much is needed---everyone is different!!! After you have mixed it thoroughly, chill until you are ready to eat it!
Variation: I just tried the same recipe, but actually prepared the pudding and then mixed in the pumpkin and cool whip. It's a little thinner and makes more servings....so, if you will be preparing this for a large group, you may want to try it---I didn't notice much of a difference in taste, merely consistency!!!
My favorite way to serve this is in my oats and brown sugar crust that I will post next. It's a sweet and delicious crust with a lot of fiber. However, the fluff is also great just by itself!!!
Weight Watcher Points----1 cup= 2 pts.
My DW Girls!
Before I start posting some fabulous recipes, I need to give my girls on the Destination Wedding Board on The Knot, some mad props! They are the reason I started this blog. They have inspired me to be the best looking bride I can be.
Once I started my "crusade", as I like to call it, I started posting my new fabulous recipes, and the girls were very receptive! It's really pushed me to find more so that I can give them new healthy recipes for dinner, dessert, etc!
I must also thank the girls for the title of my blog, as it is taken directly from recommendations from my girls. Lite Delites and Knot Fat Foods were both suggestions, and I liked them both so much that I put them together..he he!!!
Thanks for the inspiration, girls.......now let the recipe madness begin :-)
Once I started my "crusade", as I like to call it, I started posting my new fabulous recipes, and the girls were very receptive! It's really pushed me to find more so that I can give them new healthy recipes for dinner, dessert, etc!
I must also thank the girls for the title of my blog, as it is taken directly from recommendations from my girls. Lite Delites and Knot Fat Foods were both suggestions, and I liked them both so much that I put them together..he he!!!
Thanks for the inspiration, girls.......now let the recipe madness begin :-)
WOOHOO!
Welcome to my new Food Blog---"Lite Delites: "Knot" Fat Foods for a Better You!"
I've always enjoyed sharing new recipes, and especially now that I'm on a crusade to make myself a thinner, sexier, and most importantly, healthier, me before my wedding in March!!
Hello...my name is Amanda, and I am a foodie! HA HA....I love food, and one of the most exciting things for me right now is figuring out ways to have fabulous food for less fat and calories! If you have a question, comment, or a challenge for me...please let me know, and I'll work on it :-) I'm going to try to post pictures of my recipes after I make them, but I'm not going to make promises, as I know that cooked food doesn't stay around long in our house :-)
I hope you enjoy the new blog and some new lite delites along the way!!!!
I've always enjoyed sharing new recipes, and especially now that I'm on a crusade to make myself a thinner, sexier, and most importantly, healthier, me before my wedding in March!!
Hello...my name is Amanda, and I am a foodie! HA HA....I love food, and one of the most exciting things for me right now is figuring out ways to have fabulous food for less fat and calories! If you have a question, comment, or a challenge for me...please let me know, and I'll work on it :-) I'm going to try to post pictures of my recipes after I make them, but I'm not going to make promises, as I know that cooked food doesn't stay around long in our house :-)
I hope you enjoy the new blog and some new lite delites along the way!!!!
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