ooops....now what?

A few weeks ago I hosted a dinner party for lifelong friends. These are my college buddies. These are the girls and their hubbies who know my secrets and dreams. They are there for me during times of sadness and times of joy. We call ourselves "The Goddesses"...but that's another story for another time. You get the picture....they are special. So I wanted to make a special dinner for no reason....just to get together and have a great time.

I planned. I shopped. I set the table.  I cooked.  I chopped. And.... I baked.  This is not something I do any more. I gave up baking anything fancy a long, long time ago. So when it was time to make a dessert, I wanted something fast and easy.  Where was I to find a good, lo fat recipe? I went to my blog! I decided to make "So Easy Even A Caveman Can Make It Cupcakes" from an earlier post. (Saturday, October 24, 2009-  2 ingredients! see archive)  But, something possessed me to make it in a bundt pan instead of cupcakes. Yes, a bundt. June Cleaver would be proud. 

I mixed the recipe. So easy! I poured it into a greased and floured bundt pan. So easy! I baked it according to directions. So easy! And when I took it out of the oven, it looked beautifully browned and scrumptious. Great! Such a great cake and it was so easy! I let it cool and then inverted it on a plate. With a lift of the plate and a little shake of the bundt pan....out came the cake. Well, half of the cake came out and the other half stuck in the pan. Turns out it was not so easy! I scooped out the remainder of the cake and plopped it on top of the half that came out. This is what I was left with...a mound of delicious Lemon Cake chunks and crumbs.

Now what? They were coming in a few hours and I needed some dessert. When life hands your lemon cake crumbs...improvise. I checked my pantry for some ideas. Ah! Vanilla Pudding! Ah, blueberries! I quickly made some instant pudding.  Then I took out some pretty wine glasses and layered cake chunks, pudding and blueberries into a delicious  trifle dessert. June Cleaver would be proud!

Cooking is all about improvisation. No, I am not talking about an annoying mime! I am talking about taking the wonderful ingredients in your home and using them to full potential. In order to do this, my friends, you must HAVE the ingredients in your home. Go to the market...buy some fresh organic and local produce.  Buy some whole grains. Purchase a rainbow of colors to put on your plate. And then, if you are having a craving for something "from a box" mix it all up together.  

And, when life hands you lemon crumbs....enjoy them!

Here is another easy recipe I made recently. No big story. No long post. Just an easy, yummy recipe more in tune with the way I usually eat.  No preservatives, no chemicals...just good "real" food..

Shrimp and Pineapple Saute

1 lb peeled and deveined large shrimp

1/2 teaspoon salt

1/4 freshly ground pepper

1 tablespoon canola oil

3 garlic cloves, minced

1 tablespoon grated fresh ginger (I prefer powdered from a spice jar. A few sprinkles)

2 cups cut up fresh pineapple chunks

1 large red pepper, seeded and sliced

3 scallions, cut into 1" pieces

2 teaspoons fresh lime juice

Sprinkle shrsimp with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.  Heat 1 teaspoon of the oil in a large skillet (or wok). Add the shrimp and cook just until opaque in the center, about 1 1/2 minutes on each side. Transfer to a plate and set aside.

Heat the remaining 2 teaspoons of oil in skillet. Add the garlic and ginger, cook, stirring constantly, just until fragrant...about 30 seconds.  Add the pineapple and cook, stirriing occasionally, until softened, about 2 minutes.  Add the bell pepper and cook until it is crisp-tender and the pineapple is lightly brownded, 3-4 minutes.  Add the shrimp, scallions, lime juice, and the remaining 1/4 teaspoon of the salt and 1/8 teaspoon of the ground pepper.  Cook, stirring occasionally, until heated through, about 2 minutes. Serve with brown rice.

Serving: 1 cup. 174 calories, 5 ggram fat, 14 gram carbs, 2 gram fiber

Enjoy! Happy Eating!

YAY!! Company is coming. YIKES!!

YAY! I received an email that my favorite aunt and uncle were coming to visit from sunny Florida so I decided to have a dinner party. YAY! I called the rest of the family and everyone could come! YAY! Then the realization hit that everyone has been following my blog and the pressure was on to make a really nice meal. YIKES! No problem...I enjoy a challenge. I was so happy that my kids were going to join us. YAY! Then I realized that since the kids were vegetarian I would want to make a veggie friendly meal. YIKES! No problem...I enjoy a challenge. YAY! Oh, and since I was doing the cooking...then the meal had to be easy and low fat. YIKES! No problem...I enjoy a challenge.  YAY! To top it all off,  I then realized that I had a mandatory staff meeting for the whole day an hour away from home on the same day as the party.. YIKES! This was going to be the challenge that I enjoy...but with enough planning it could be done. YAY.. A dinner party!

This  is what I served and how I accomplished presenting a low fat, vegetarian friendly, dinner party for 10 people with no time to do it!

First Course- Fresh green salad (compliments of my sister-in-law, S)

Main Course- Jumbo Shells with Cheese Filling and Four-Cheese Pepperoni Vegetable Pizza

Vegetables- Roasted Cauliflower/Carrots and Sauteed Broccoli Raab with Cannelloni beans

Dessert- So Easy Even A Caveman Can Do It Cupcakes
 and fruit platter (compliments of Mom)
And...of course...wine!

I prepared the stuffed shells the day before and cooked them right before serving. I also roasted the cauliflower and carrots the day before and then just served them at room temperature for dinner. The cupcakes were simple, and were also made the day before. I made the pizza and the broccoli raab in the morning before I left for my meeting.

Yes, entertaining CAN be done with or without the emotional roller coaster we impose on ourselves. YAY! With a little help from your friends (thanks S and Mom), and some extra planning....nothing can get in the way of enjoying special family time!

Jumbo Shells with Cheese Filling

1 pkg. (12 oz) Jumbo shells, uncooked

4 cups (32oz) fat free ricotta cheese

2 cups (8oz) shredded fat free mozzarella cheese

1/2 cup grated fat free Parmesan cheese

2 eggs

1 tablespoon chpped fresh parsley

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon ground nutmeg

3 cups (about 26oz jar) low fat spaghetti sauce

Heat oven to 375 degrees.  Cook pasta according to package directions, drain, and let cool individually on wax paper.  Meanwhile, in medium bowl, stir together cheeses, eggs, parsley, salt, pepper and nutmeg.  In 13x9 inch baking pan, spread some spaghetti sauce. Fill each cooked shell with about 1 1/2 tablespoons cheese mixture and place in prepared pan.  Pan will hold about 24 shells.  Spread remaining sauce on top of shells and sprinkle with additional parmesan cheese. Cover with foil and bake 35 minutes or until hot and bubbly.

Four Cheese Pepperoni-Vegetable Pizza

(Weight Watchers Comfort Classics Cookbook)

1 medium onion, halved and thinly sliced

1 reb bell pepper, thinly sliced

8 oz. white mushrooms, sliced

1 cup grape tomatoes, halved

1  lb. pizza dough (I used Pillsberry thick pizza dough)

3/4 cup fat free marinara sauce

1 1/2 cups shredded reduced fat Italian four cheese blend

2 tablespoons grated parmesan

36 slices turkey pepperoni

Adjust oven racks to divide the oven in thirds and preheat to 450 degrees.  Spray a 10 x 15 jelly roll pan with nonstick spray.  Spray a large skillet with nonstick spray and set over medium-high heat.  Add the onion, bell pepper and mushrooms. Cook, stirring occasionally, until the vegetables are tender and liquid is evaporated, 8-10 minutes. Stir in tomatoes and cook 1 minute.  With floured hands, press the dough over the bottom of the prepared pan.  If the dough shrinks back, let it rest a few minutes berfore pressing again.  Spread the marinara sauce evenly over the dough.  Sprinkle with 1/2 cup of the cheese and 1 tablespoon of the parmesan.  Top evenly with ther onion mixture and then the pepperoni.  Bake on the lowest oven rack until crust is browned on the bottom, 12-15 minutes.  Sprinkle with the remaining 1 cup shredded cheese blend and 1 tablespoon parmesan.  Bake until the cheese melts, 4-5 minutes longer.  Cut into 12 large squares.

Per Serving (1 square): 190 calories, 7g fat, 21g carbs, 2g fiber

So Easy Even a Caveman Can Do It Cupcakes

1 lemon cake mix

1 12oz can diet 7 up

Pour cake mix in bowl. Pour in 7 Up. It will fizz up like a science experiment. Stir with a spoon until it is a smooth batter. Pour into 18 cupcake tins. That's it. No oil. No water. No butter. No...nothing. Bake according to box directions for cupcakes...about 20 minutes at 350 degrees. Although I have not tried other combinations...I am told that this same recipe can be made with chocolate cake mix and diet coke, or spice cake mix with diet ginger ale. It can also be baked into a whole cake instead of cupcakes...your choice!

Per serving (1 cupcake) 113 calories, 2g fat

The timing turned out great. The food was delicious. Everyone had a wonderful time. And the company....well, it was a beautiful evening just like the flowers I recieved from my favorite aunt and uncle who came to visit from Florida !!

Enjoy! Happy Eating! 

If I have my cake...why can't I eat it? 3 desserts...3 ingredients

I never understood the adage "You can't have your cake and eat it too."  If I have cake in front of me.. you can be sure that I want to eat it!! Life is too short never to eat dessert so I am always trying to find sweet endings that are not only low in calories and fat, but also delicious. Here are 3 easy, easy desserts that all have simply 3 ingredients. One is a favorite "go to" dessert when you just MUST have some chocolate. One is an oldie but a goodie. And one is a new idea that I discovered in one of my favorite South Jersey restaurants.

Make this chocolate cake and don't tell anyone that it is low fat. See it disappear before your eyes.

So Easy Chocolate Cake

1 box chocolate cake mix (any kind. The deeper the chocolate, the better)

1 cup water

1 small can pumpkin (not pumpkin pie mix)

Preheat oven to 350 degrees. Grease 9x13 inch pan and set aside. Empty chocolate cake mix into large mixing bowl. Stir in water and mix well.  Add pumpkin and mix well. (mixing can be done by hand...you see, I told you this recipe was easy!) That's it. Do not follow directions on cake box...only use these 3 ingredients. Pour chocolate mixture into prepared pan and bake for 30 minutes. Cut into 24 pieces.

Serving size: 1 piece 93 calories, 2g fat, .5 g fiber

You loved these as a kid and will love them as an adult too! They are surprising low in fat and calories and are a sure crowd pleaser. 3 ingredients and super duper easy!

Rice Krispie Treats

3 tablespoons margarine

1 package (10oz about 40) regular marshmallows

6 cups rice krispies cereal

Melt margarine in large saucepan over low heat.  Add marshmallows and stir until completely melted.  Remove from heat.  Add rice krispies cereal.  Stir until well coated.  Using buttered spatula or waxed paper, press muxture evenly into 13x9 inch pan coated with cooking spray.  Cut into 24 pieces when cool. 

Serving size: 1 piece  98 calories, 1g fat, <1g fiber

                               

Upscale does not have to be difficult to make...and it does not have to be fattening. I discovered this next dessert at one of my favorite South Jersey restaurants, Pasta Pomodoro. http://www.pastapomodoronj.com/ Why is it a favorite...because the food is delicious! It also happens to be very healthy minded with a menu that boasts not only an award winning gluten free menu, but attention to detail when it comes to healthy cooking. Their menu posts the nutritional stats on many of their dishes so you can choose wisely while at the same time be sure that there is no hidden fat or calories in the dish. And, it is a BYOB which always makes me happy! This dessert was a nice, fresh, surprising way to end our fabulous meal. It was so easy that I decided to recreate it at home.

Sweet Mission Figs

3 mission figs

pine nuts

agave nectar

Pour agave nectar on plate in a swirling fashion.  Arrange figs and nuts on top.  Pour more agave nectar on top. (agave nectar is similar to honey, but a little sweeter, thinner and lighter. It is a good alternative to sweeteners like sugar or articifial sweeteners)

Enjoy!  Happy eating!!

Do you love to eat???

I love to eat. I love to eat healthy, good, tasty food that is easy to prepare, nutritious and filling. I also know that my friends love to eat because they are always calling asking for easy recipes that they can also prepare! I have created this blog so all my friends can enjoy the easy recipes I have found and share my newly discovered passion for cooking!


I don't claim to be a fancy chef who creates magnificent meals...but I do enjoy finding recipes and trying them out on my ever so willing husband! When possible, I will post accompanying nutritional information.

Feel free to join me on my journey and pass this blog along to all your friends and my future friends. Best wishes for a balanced lifestyle of healthy cooking and joyful eating!!

This week I made two fabulous recipes I found on http://www.hungry-girl.com/

So Fancy Fish Pak

6 oz tilapia

8 thin (or 6 thick) asparagus stalks, tough ends removed

2 slices lemon

1 tsp. light whipped butter or light buttery spread

1/2 tsp. chopped fresh parsley

1/2 tsp. crushed garlic

1/8 tsp salt

Directions: Preheat oven to 375 degrees. In small bowl mix together butter, parsley, garlic and salt to form a thick paste. Set aside. Lay a large piece of aluminum foil in front of you. Line up the stalks side by side (like a raft) in the center of the foil. Lay the fish on top of the asparagus. Spread the butter mixture evenly over the fish, and top with the lemon slices. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well sealed packet. Place packet on baking sheet and cook in the oven for about 15-20 minutes until asparagus is tender and fish is cooked through. Allow packet to cool for a few minutes, and then cut to release steam before opening completely. Makes 1 serving
205 calories, 4g fat, 412mg sodium, 6g carbs, 2.75g fiber, 3g sugars, 35g protein

Strawberry Margarita Mousse

1 large (8 serving) pkg. JELL-O Sugar Free Strawberry Gelatin Dessert Mix

2 cups frozen unsweetened strawberries, mostly thawed

1 1/2 cups Cool Whip Free, thawed

1 cup cold Sprite Zero (or any diet lemon lime soda)

1/4 cup plus 1 tsp (2 1/2 oz) tequila

3 tbsp. lime juice

Directions: In medium-large bowl, combine gelatin mix with 1 cup boiling water, and stir until completely dissolved, about 2 minutes. Set aside. In a blender, combine strawberries, soda, tequila, and lime juice. Puree until smooth. Add this mixture to the bowl with the gelatin mixture and stir thoroughly. Refrigerate for 45 minutes until slightly thickened but not set. (Do not over refrigerate). Using electric mixture, blend in the Cool Whip. Once mixture appears mostly blended, use a spoon to mix it up from the bottom. If needed, continue mixing until uniform. refrigerate for a least 2 hours, until mostly firm.


Serving size- 1 cup. 107 calories, 0g fat, 107mg sodium, 13g carbs, 1g fiber, 6g sugars, 2g protein

ENJOY!!!!!