Healthier version of Blueberry/Banana Cake!

Today is my playing around with a recipe day.  I had all the ingredients to make the banana cream cake that  I usually make but today it's my version of that cake substituting the fat for healthier ingredients. Try it!  It's light and great for breakfast, brunch or anytime.  Enjoy!



  Here is the finished product.  Ready to eat!

Baked, slightly cooled and ready to serve

Light with a spongy like texture.  The blueberries rose to top which I didn't like.

1/2 cup natural applesauce
2 eggs
1 cup sugar (next time I'd cut down on the sugar to 1/2 cup to 3/4 cup depending on desired sweetness)
1 tsp. pure vanilla extract
1/2 cup plain Greek yogurt
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed bananas
1/2 cup blueberries (optional)
1/2 cup chopped walnuts (optional)

In a large mixing bowl, slowly add applesauce, eggs, sugar and vanilla.  After blended add flour baking powder, baking soda and salt.  Beat slowly adding yogurt and mashed bananas. Fold in 1/2 cup blueberries if desired.

In a well greased and floured bake 350 degrees approx. 40 to 45 minutes.  Cool for several minutes, turn onto large plate or platter.  Cool completely and dust with confectioner sugar.

Helpful hint:    After cake is baked.  I set the pan in the sink in a few inches of water for a few minutes. Take it out of the water, turn over onto cooling rack and it comes out perfectly.

Serve as is or dust with confectioner sugar!  or maybe a cream cheese icing?? 

Happy Baking from my kitchen to yours,

7/14/12
6/5/15

Low Carb Asian inspired Beef

Keeping on our low carb menu this week this dish  is another addition to some easy and tasty menu choices. I have found over the past few weeks that totally eliminating carbs has not been very enjoyable for me so I am still cutting back on them but will not totally eliminate them.  Quite frankly I like them too much to totally dis them. 

I love foods with an Asian flare so this one caught my eye for today's dinner meal.  I'm serving microwavable frozen Asian vegetables as my add in.

I adapted this recipe to my liking but make note you can also make this recipe with chicken parts which I would make in the oven.

 Enjoy!

• Beef:
• 1 1/2 pounds beef(any combination -- ideal if they are similar sizes -- Note: I used stir fry because I wanted it to cook quick and used a stove top method for this meal.
• 1-12 oz. frozen and microwaveable Asian style vegetable medley
• 1- pkg. long grain rice (90 second) if necessary
• Marinade:
• 1/3 cup soy sauce
• 1/4 cup oil, such as olive oil or peanut oil
• 1 teaspoon garlic powder (or 2 fresh garlic cloves, minced)
• 1 teaspoon grated fresh ginger
• 1 tablespoon dry cooking sherry

Portion Control

Make the Marinade

• In a small bowl, combine 1/3 cup soy sauce, 1/4 cup oil, such as light olive oil or peanut oil, 1 teaspoon garlic powder or 2 fresh pressed garlic cloves, 1 teaspoon grated fresh ginger and 1 tablespoon dry sherry which will be your marinade.

Marinate Beef

• In a large plastic or ceramic container with a lid, place the beef. Pour the marinade over all the pieces, turning until all the pieces are coated evenly. Cover and marinate at least 1 hour, and up to overnight.

• Bake in a 375-degree F. oven (basting once or twice), or to make it on top of the stove, use a large deep skillet where you add about 2 T peanut oil. Place marinated beef and cook for about 30 minutes add vegetables cover and cook until vegetables are tender. I added a package of 90 second microwaveable rice to my recipe.  
• 
  

6/26/16

Crockpot Pork in gravy

Comfort food at it's finest.  Served over bread or with mashed potatoes this is delicious. Enjoy!

It's very cold, damp and terribly dreary day here in Pittsburgh so some comfort food is on my menu for dinner.  Yes it's supposed to be spring but it shows very little signs of the spring in the air.  Hoping for better weather soon....and that it stays around. lol

I think the below mixture makes for a very tasty gravy and allowing it to cook in the crockpot makes it super easy for a day like today. 


Helpful hint:  The gravy is made after the pork is cooked.  I removed the pork and added the drippings to a medium size pan and over low heat slowly added my flour which I whisked with a little water.

  To make gravy..Follow instructions on the back of the Wondra Flour.  This particular sifted flour comes in a small container and is so helpful in making sauces and gravies..  (I used Wondra Brand sifted flour.  Recipe is on the can)

1 1/2 lb. pork tenderloin or pork loin
1 pkg. onion soup mix
2 cups+ low salt beef broth or water... If you do not have broth just make sure you sear your roast before to make deep brown drippings.


Sear pork in oil until slightly browned on both sides.  Do Not add any seasonings.

In a large bowl or pourable dish mix onion soup mix, broth or water.  Whisk or stir very well. Note: it is not necessary to add broth but I found it made my gravy really hearty.  

Place pork in crockpot.  Add  mixed onion soup, water or beef broth.  Cover and cook low 4 to 6 hours.  For speedy results cook high for approximately 3 to 4 hours depending on size of roast.

  Note: you could cut the roast in half to speed up cooking.  It will cook faster in pieces than in whole. 

Remove roast from pot and allow to rest for ten minutes. Cut in slices and add to thickened liquid. 

Stir Fry Veggies, Radiatore and Chicken with Orange Ginger Dressing A nice Picnic Salad!

I am forever mesmerized with colorful salads.  Not only are they healthy for you but you can add almost any vegetable raw or slightly steamed to a cold pasta and create a splendid dish!

If you want to keep it light in carbs I recommend using the smaller pasta size**(Radiatore, small shells) or **half the usual amount of pasta and load up on the veggies..

Here is a basic recipe. **Note: I suggest you double the veggies and use 1/2 the pasta for lower calories.  There are some light Asian dressings you can use or you can make this dressing which works out wonderful.

1 box- 16 oz. small pasta cooked, rinsed , drained and cooled
1 pkg.  16 oz. frozen stir fry veggies
1 cup cooked chicken cubed
salt and pepper to taste
Asian dressing (All recipes.com)optional
Light in calories dressing of choice (not all bottled dressing are created equal)  Check back of bottle.


Spray skillet with cooking spray, add chicken and stir fry veggies.  Stir fry until crisp and chicken is thoroughly cooked.. Add cooled pasta and toss with dressing.  Refrigerate.

• 3 cloves garlic, minced
• 2 tablespoons minced fresh ginger root (I use ginger powder)
• 3/4 cup olive oil
• 1/3 cup rice vinegar

• 1/2 cup soy sauce
• 3 tablespoons honey
• 1/4 cup water
  
  
  Note:  For less calories cut down to 1/4 cup soy sauce and only add 1 T honey
  
  
   In a medium bowl or  larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Whisk well,  heat bowl in the microwave for 1 minute just to dissolve the honey. Let cool, and whisk again before serving. Store covered in the refrigerator.

Happy Cooking from my kitchen to yours,

7/7/15

Accordion Potatoes with Chicken and chives!

 Repost:



Sunday was the kind of day that I didn't feel like doing anything so I cozied up with a magazine and enjoyed a few hours browsing recipes and ideas for Thanksgiving and Christmas.

Hubby was typing away on his computer so with the wind blowing and it being a very overcast kind of day I actually stayed in my pj's a good part.  Some days vegging is a good thing for the body and soul and today was one of those days for me.

Lunch was a light easy pasta fagole.  Simple recipe as I shared on facebook.  More like a hot cup of soup than a huge meal.  It was really good for all of 20 minutes to make from pan to plate.  Yum!

I've been trying to keep my mind on the prize "Thanksgiving Dinner" so I'm trying to either create or find a recipe that suits both hubby and I which is healthy as well as light.  We both don't want to add an additional pounds over the holiday's if possible!

The recipe I am posting not only satifisfed us for dinner but also was very very good.  I love potatoes (my downfall) but making these Accordion potatoes was something different which we both thought was a great addition to the meal.  

I had some Fage plain Greek yogurt and chives still hanging around in a pot in our yard so I snipped a few and added them to the yogurt along with a little salt and pepper.  Rubbed the chicken with the mixture and quite honestly it was one of our better meals.  Check out the recipes below.  I think you'll be very happy with the results.  


This potato recipe is a bit of change from ordinary baked potatoes. We're having them with some yogurt dipped baked chicken.

 

4 medium baking potatoes washed and peeled
1/4 cup (1/2 stick softened butter)
1 clove garlic minced(I used garlic powder)
1/2 tsp. coarse salt(I used Kosher Salt) lots :)
1/4 tsp. pepper

Preheat oven to 400 degrees

Combine butter, garlic and salt and pepper in a bowl.

Note:  If worrying about fat content rub olive oil on potato when baking instead of butter.

Slice potato crosswise, leaving about 1/2 inch at bottom still attached.

Smear butter mixture all over potato carefully working in between slices and coating all sides

Repeat on all potatoes.

Place potatoes on non stick baking sheet and bake 20 minutes or until golden brown.

Yogurt /chive chicken

 

2 to 4 boneless chicken breasts
2 to 4 T or more plain yogurt
fresh chives cut in small pieces
pinch salt and pepper

Preheat oven to 350 degrees.  Rub chicken with yogurt mixture all over making sure to coat well. 

Place chicken in baking dish lightly coated with oil.  I use spray olive oil.

Bake uncovered  20 to 30 minutes  depending on the number of chicken breasts you are making. Enjoy!

11/10/13 Relish 2013 adapted

1/6/14