Makeover Creamy Mac and Cheese

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (16 oz.) elbow macaroni
1/3 c. all-purpose flour
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. salt
2 c. fat-free half-and-half
2 Tbsp. butter
2 c. fat-free milk
3 c. (12 oz.) shredded reduced-fat sharp cheddar cheese
OPTIONAL TOPPING:
2 Tbsp. butter
1 medium onion, chopped
5 c. cubed bread
1/2 c. shredded reduced-fat cheddar cheese

Directions:
Preheat oven to 350 degrees.  Cook elbow macaroni according to package directions; drain.

Meanwhile, in a small bowl, whisk flour, seasonings and half-and-half until smooth  In a large saucepan, melt butter over medium heat.  Stir in half-and-half mixture.  Add milk.  Bring to a gentle boil, stirring constantly; remove from the heat.  Add cheese; stir until melted.

Stir in macaroni.  Transfer to a 9x13 baking dish coated with nonstick cooking spray.

For optional topping, in a large skillet, heat butter over medium-high heat.  Add onion; cook and stir until tender.  Add bread; cook and stir 2 minutes longer.  Sprinkle bread mixture over macaroni mixture; top with cheese.

Bake, uncovered, 25-30 minutes or until heated through.

Makeover Twice Baked Potatoes

(Courtesy of Light and Tasty)

Ingredients:
6 large baking potatoes
2 Tbsp. butter or stick margarine, softened
1 c. 1% milk
1/4 lb. turkey bacon (about 9 slices), diced and cooked
1 1/2 c. (6 oz.) shredded reduced-fat cheddar cheese, divided
2 Tbsp. minced chives
1/2 tsp. salt
Dash pepper

Directions:
Bake the potatoes at 375 degrees for 1 hour or until tender.  Cool.  Cut a thin slice off of the top of each potato and discard.  Scoop out pulp, leaving a thin shell.

In a bowl, mash the pump with butter.  Stir in milk, bacon, 1 c. cheese, chives, salt and pepper.  Spoon into the potato shells.

Place on an ungreased baking sheet.  Bake at 375 degrees for 25-30 minutes or until heated through.  Sprinkle with remaining cheese.  Bake 2 minutes longer or until the cheese is melted.

Makeover Peanut Butter Pie

(Courtesy of Light and Tasty)

Ingredients:
3 oz. fat-free cream cheese
1/3 c. reduced-fat peanut butter
1/2 c. confectioners' sugar
1/4 c. fat-free milk
1 carton (8 oz.) fat-free frozen whipped topping, thawed
1 chocolate crumb crust (9 inch)

Directions:
In a mixing bowl, beat cream cheese until fluffy.  Mix in peanut butter and sugar.  Gradually add milk; mix well.  Gently fold in whipped topping.  Spoon into crust.  Refrigerate overnight.

Light and Creamy Eggnog

(Courtesy of Good Housekeeping Drop 5 lbs.)

Ingredients:
3 large eggs
3 large egg whites
5 1/2 c. low-fat milk
1/2 c. sugar
2 Tbsp. cornstarch
1/4 tsp. salt
2 Tbsp. vanilla extract
1/2 tsp. grated nutmeg, plus additional for sprinkling

Directions:
In a bowl, with whisk, beat eggs and egg whites until blended; set aside.  In a heavy 4 quart saucepan, with a heat-safe spatula, mix 4 c. milk with sugar, cornstarch and salt.  Cook on medium-high heat until mixture boils and thickens slightly, stirring constantly.  Boil 1 minute.  Remove saucepan from heat.

Gradually whisk 1/2 c. simmering milk mixture into eggs; pour egg mixture back into milk in saucepan, whisking constantly, to make custard.

Pour custard into large bowl; stir in vanilla, nutmeg, and remaining 1 1/2 c. milk.  Cover and refrigerate until well-chilled, at least 6 hours or up to 2 days.  Sprinkle eggnog with nutmeg to serve.

Note~ Each 1/2 c. serving is about 105 calories.

Strawberry Mania

(Courtesy of Good Housekeeping Drop 5 lbs.)

Ingredients:
1/4 c. cranberry juice cocktail, chilled
1 container (8 oz.) low-fat strawberry yogurt
1 c. frozen strawberries

Directions:
In a blender combine all ingredients and blend until mixture is smooth and frothy.

Note~ About 326 calories

Makeover Blueberry Muffins

(Courtesy of Good Housekeeping Drop 5 lbs.)

Ingredients:
1 c. old-fashioned oats, uncooked
1 1/2 c. all-purpose flour
1/2 c. packed brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 large egg
1 c. plus 2 Tbsp. buttermilk
3 Tbsp. canola oil
1 tsp. vanilla extract
2 c. blueberries
1 tsp. granulated sugar

Directions:
Preheat oven to 400 degrees.  Spray 12-cup muffin pan with nonstick cooking spray.

Place oats in a blender and blend until finely ground.

In a large bowl, combine oats, flour, brown sugar, baking powder, baking soda and salt.  In a small bowl, with a fork, blend egg, buttermilk, oil and vanilla; stir into flour mixture until flour is moistened.  Fold in berries.

Spoon batter into muffin pan cups; sprinkle with granulated sugar.  Bake 23-25 minutes or until a toothpick inserted in the center of muffin comes out clean.  Invert onto a wire rack; serve warm, or cool to serve later.

Note~ Each muffin is about 165 calories

Cucumber Mango Salsa

(Courtesy of ohmyveggies.com)

Ingredients:
1 ripe mango, diced (about 1 c.)
1/2 small English cucumber, diced (about 1 c.)
1/3 c, diced red onions
1/4 c. chopped cilantro
1 jalapeno pepper, seeded and diced
Juice from 1 lime
Freshly ground black pepper

Directions:
Stir together all of the ingredients in a medium bowl.  Serve with tortilla chips, tacos or burritos or as a mix-in for cooked quinoa or millet.

21 Day Fix Buffalo Chicken Bowl

(Courtesy of www.kelseytorr.com)

Ingredients:
2 cans (15 oz. each) organic corn
2 cans (15 oz. each) organic black beans
3 avocados
2 tomatoes
6 chicken breasts
1 c. Franks Red Hot Buffalo Sauce
1 Tbsp. garlic, minced
1 pkt. Hidden Valley Greek Yogurt Dressing (ranch)
1 1/3 c. plain Greek yogurt
3 Tbsp. milk

Directions:
Throw the chicken, garlic and hot sauce into the crockpot and cook on low for 6 hours or on high for 3 hours.  Once the chicken is cooked through, shred it with 2 forks and set aside.  

In a separate bowl, mix together the Greek yogurt dressing, Greek yogurt and milk then stick it in the refrigerator.

Next, drain and rinse your corn and black beans and add them to a bowl.  Dice up the tomatoes and avocado and add them to the bowl as well.

Assemble your bowl by adding in the vegetable mixture, topping with the chicken and finishing it off with the Greek yogurt ranch dressing.

Apple Crisp

(Courtesy of Diabetic Living)

Ingredients:
5 c. sliced peeled cooking apple
2 Tbsp. sugar or sugar substitute equivalent to 2 Tbsp. sugar
1 tsp. lemon juice
1/2 tsp. apple pie spice
1/2 c. regular rolled oats
1/4 c. sugar or sugar substitute equal to 1/4 c. sugar
3 Tbsp. all-purpose flour
1/4 tsp. apple pie spice
3 Tbsp. butter
 Frozen light whipped dessert topping, thawed (optional)

Directions:
Preheat oven to 375 degrees.  In a large bowl combine apples, 2 Tbsp. sugar or sugar substitute, lemon juice and 1/2 tsp. apple pie spice.  Transfer apple mixture to a 2 quart square baking dish.

In a medium bowl, combine oats, 1/4 c. sugar or sugar substitute, flour and 1/4 tsp. apple pie spice.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle topping over filling.

Bake for 30-35 minutes or until apple is tender and topping is golden brown.  Serve warm.  If desired, top with whipping cream.

Eggplant Pizza Chips

(Courtesy of everydaydiabeticrecipes.com)

Ingredients:
2 eggs
1 Tbsp. water
1/4 tsp. black pepper
1 1/4 c. Italian-flavored bread crumbs
1 large eggplant, peeled and cut into 1/4 inch rounds
Nonstick cooking spray
2 c. light spaghetti sauce
1/2 c. (2 oz.) shredded reduced-fat mozzarella cheese

Directions:
Preheat oven to 350 degrees.  In a shallow bowl, beat the egg with water and pepper.  Place the bread crumbs in another shallow dish.  Line 2 large baking sheets with aluminum foil and coat generously with nonstick cooking spray; set aside.

Dip each eggplant round in the egg mixture, then in the bread crumbs, coating completely.  Place on the baking sheets in a single layer, then spray the tops with nonstick cooking spray.  Bake for 15 minutes, then turn the slices over and spray the other side with nonstick cooking spray; bake for 15 more minutes.

Remove from the oven and place about 1 Tbsp. spaghetti sauce on each.  Sprinkle evenly with mozzarella cheese and return to the oven for 4-5 more minutes, or until the sauce is bubbly and the cheese is melted.

Chicken Marsala

(Courtesy of Better Homes and Gardens)

Ingredients:
4 small (12 oz. total) boneless, skinless chicken breast halves
Nonstick spray coating
1 1/2 c. sliced fresh mushrooms
2 Tbsp. sliced green onion
2 Tbsp. water
1/4 tsp. salt
1/4 c. dry Marsala or dry sherry

Directions:
Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap.  Working from the center to the edges, pound lightly with a meat mallet to about 1/4 inch thickness.  Remove plastic wrap.  Repeat with remaining chicken breast halves.

Spray a large skillet with nonstick cooking spray.  Preheat skillet over medium heat.  Add 2 chicken breast halves.  Cook over medium heat for 2-3 minutes or until tender and no pink remains.  Transfer to a platter, keep warm.  Repeat with remaining chicken breast halves.

Carefully add mushrooms, green onion, water and salt to skillet.  Cook over medium heat until mushrooms are tender and most of the liquid has evaporated (about 3 minute).  Add Marsala or dry sherry to skillet.  Heat through.  Spoon vegetables and sauce over chicken.  

Apple Pie Oatmeal

(Courtesy of Splenda)

Ingredients:
1 c. water
1/2 c. old-fashioned oats
1 dash salt (optional) 
TOPPING:
2 tsp. Splenda brown sugar blend
1 Tbsp. chopped apple
1 dash apple pie spice

Directions:
Bring water to a boil in a small saucepan.  Stir in oats and salt.  Cook, stirring occasionally, over medium heat 5 minutes.  Top with brown sugar blend, chopped apple and apple pie spice.

Microwave directions:
Combine water, oats and salt in a microwave-safe bowl.  Cover tightly with heavy duty plastic wrap; fold back a small edge to allow steam to escape.  Microwave on high for 2 1/2-3 minutes; stir well.  Top with brown sugar blend, chopped apple and apple pie spice.

Blondies with Chips

(Courtesy of Taste of Home)

Ingredients:
1/3 c. all-purpose flour
1/3 c. whole wheat flour
1/4 c. packed brown sugar
1/2 tsp. baking powder
1/4 tsp. salt
1 egg
1/4 c. canola oil
2 Tbsp. honey
1 tsp. vanilla extract
1/2 c. semisweet chocolate chips

Directions:
In a small bowl, combine the first 5 ingredients.  In another small bowl, whisk the egg, oil, honey and vanilla; stir into dry ingredients just until combined.  Stir in chocolate chips (batter will be thick).

Spread into an 8 inch square baking dish coated with cooking spray.  Bake at 350 degrees for 20-22 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.  Cut into bars.

Buffalo Chicken Salad

(Courtesy of Family Circle)

Ingredients:
1 lb. chicken breast tenders
3 Tbsp. hot sauce
1/2 c. crumbled blue cheese
3 Tbsp. reduced-fat sour cream
3 Tbsp. 2% milk
3 Tbsp. light mayonnaise
1 romaine heart, chopped
1/2 head iceberg lettuce, chopped
2 stalks celery, cut into 1/4x2 inch matchsticks
1 c. shredded carrots

Directions:
Coat large nonstick skillet with cooking spray.  Cook chicken in skillet over medium heat about 8 minutes, flipping halfway through, or until cooked through; remove from heat and stir in hot sauce.

In a small bowl, stir together blue cheese, sour cream, milk and mayonnaise.

Combine romaine heart and iceberg lettuce in a large serving bowl and add celery and carrots.  Drizzle dressing over salad.  Toss well to combine.  Top with chicken.

Note~ This is 284 calories; 12 g. fat, 33 g. protein, 11 g. carbohydrate; 3 g. fiber; 497 mg. sodium; 89 mg. cholesterol

Healthier Carrot Cake

(Courtesy of Allrecipes)

Ingredients:
4 eggs
3/4 c. vegetable oil
1 1/2 c. white sugar
2 tsp. vanilla extract
2 c. whole wheat pastry flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
3 c. grated carrots
1 c. chopped pecans
FROSTING:
1/4 c. butter, softened
1 pkg. (8 oz.) Neufchatel cheese, softened
2 c. confectioners' sugar
1 tsp. vanilla extract
1 c. chopped pecans

Directions:
Preheat oven to 350 degrees.  Grease and flour a 9x13 pan.

In a bowl, beat together eggs, oil, white sugar and 2 tsp. vanilla.  Mix in flour, baking soda, baking powder, salt and cinnamon.  Stir in carrots.  Fold in pecans.  Pour into prepared pan.

Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Let cool in pan for 10 minutes, then turn onto a wire rack to cool completely.

To make frosting, in a medium bowl, combine butter, Neufchatel cheese, confectioners' sugar and 1 tsp. vanilla extract.  Beat until the mixture is smooth and creamy.  Stir in chopped pecans.  Frost the cooled cake.

Note~  This has 399 calories per serving.

Reduced-Calorie Banana Bread

(Courtesy of Better Homes and Gardens)

Ingredients:
1 1/2 c. all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/8 tsp. salt
2 slightly beaten egg whites
1 c. mashed banana
3/4 c. sugar
1/4 c. cooking oil
Nonstick cooking spray

Directions:
In a medium mixing bowl stir together flour, baking powder, baking soda, cinnamon and salt.

In a large mixing bowl stir together egg whites, banana, sugar and oil.  Stir flour mixture into banana mixture just until moistened.

Spray a loaf pan with nonstick cooking spray.  Spread batter in prepared pan.  Bake in a 350 degree oven for 45-50 minutes or until a toothpick inserted near the center comes out clean.

Cool bread in pan for 10 minutes.  Remove from pan and cool thoroughly on a wire rack.  For easier slicing, wrap the bread in plastic wrap and store overnight.  

Healthy Substitutions

I am going to post something other than a recipe today.  I was recently asked by my aunt about trying lower-fat recipes and changing recipes to make them healthier.  I have done this for many of my recipes but I am going to share some easy substitutions to make food healthier for you if you are wanting to change a recipe you find.  

If the recipe calls for                                       Try using
Bacon                                                            Canadian bacon, smoked turkey, lean prosciutto
Bread, white                                                  Whole-grain bread
Bread crumbs, dry                                          Rolled oats or crushed bran cereal
Butter, margarine, shortening or oil (baking)        Apple sauce or prune puree for half of the called                            
                                                                              for amount
Butter, margarine, shortening or oil (nonstick)  Cooking spray or nonstick sprays
Cream                                                           Fat-free half-and-half or evaporated skim milk
Cream cheese                                                Fat-free or low-fat, Neufchatel or low-fat 
                                                                                cottage cheese pureed til smooth
Eggs                                                               2 egg whites or 1/4 c. egg substitute for        
                                                                                 each whole egg called for                                                                 
All-purpose flour                                             Whole-wheat flour for half of the called for flour
Fruit canned in heavy syrup                              Fruit canned in water or own juices, or fresh fruit
Ground beef                                                    Extra-lean or lean ground beef, chicken or turkey (no poultry 
                                                                                         skin added)
Iceburg lettuce                                                 Arugula, chicory, collard greens, dandelion greens, kale, 
                                                                                          mustard greens, spinach or watercress
Mayonnaise                                                      Reduced-calorie mayonnaise-type salad dressing or 
                                                                                           reduced-calorie, reduced-fat mayonnaise
Meat, main ingredient                                        Three times as many vegetables as the meat on pizzas or in
                                                                                          casseroles, soups or stews
Evaporated milk                                               Evaporated skim milk
Whole milk                                                      Reduced-fat or fat-free milk
Oil-based marinades                                        Wine, balsamic vinegar, fruit juice or fat-free broth
White pasta                                                      Whole-wheat pasta
White rice                                                         Wild rice, brown rice, bulgur or pearl barley
Salad dressing                                                   Fat-free or reduced-calorie dressing or flavored vinegars
Seasoning salt (garlic salt, onion salt etc)           Herb-only seasonings, such as garlic powder, celery seed, 
                                                                                              onion flakes, finely chopped herbs/vegetables
Creamed soups                                                 Fat-free milk-based soups, mashed potato flakes, pureed
                                                                                               carrots, potatoes or tofu for thickening
Soups, sauces, dressings, crackers canned meat  Low-sodium or reduced-sodium versions
Sour cream                                                        Fat-free or low-fat sour cream, plain fat-free or low-fat
                                                                                                 yogurt (also used Greek yogurt here)
Soy sauce                                                          Sweet-and-sour sauce, hot mustard sauce or low-sodium
                                                                                                 soy sauce
Sugar                                                                 In most baked goods you can reduce the amount by half 
                                                                                                then add vanilla, nutmeg or cinnamon to 
                                                                                                intensify flavor, or use substitute like splenda
Syrup                                                                 Pureed fruit, such as applesauce or low-calorie sugar-free
                                                                                                syrup
Table salt                                                            Herbs, spices, citrus fruits, rice vinegar, salt-free seasoning
                                                                                                mixes or herb blends
Fruit flavored yogurt                                           Plain yogurt with fresh fruit slices


This is just a list I got from the Mayo Clinic website.  I try to use whole-grain or wheat as much as possible.  I have also been trying to use as much fat-free, low-calorie and low-sodium items as possible.  I also try to use fresh herbs more and less salt if possible.  I hope this helps anyone who is trying to be a bit healthier. 

Sassy n Spiked Pink Lemonade

(Courtesy of Hungry Girl)

Ingredients:
6 c. club soda
2 c. diet cranberry juice drink
1 1/2 c. (12 oz.) vodka
2 (2 serving) packets sugar-free pink lemonade powdered drink mix (about 2 tsp.)
8 no-calorie sweetener packets
Juice of 3 lemons
Ice, as needed
8 slices lemon, optional for garnish

Directions:
Place the club soda, cranberry juice, vodka, lemonade powder, no-calorie sweetener and lemon juice in a pitcher.  Stir well.

Serve over ice.  Garnish with lemon slices, if using.

Note~ "1 generous cup" is 110 calories... which for alcohol isnt too bad.  Also, no fat!

Cheesecake Phyllo Cups

(Courtesy of Taste of Home)

Ingredients:
4 oz. reduced-fat cream cheese
1/2 c. reduced-fat sour cream
Sugar substitute equivalent to 2 Tbsp. sugar
1 tsp. vanilla extract
2 pkgs. (2.1 oz. each) frozen miniature phyllo tart shells, thawed
1 can (11 oz.) mandrin orange slices
1 kiwi, peeled, sliced and cut into quarters

Directions:
In a large bowl, beat the cream cheese, sour cream, sugar substitute and vanilla until smooth.

Pipe or spoon into phyllo shells.  Top each with an orange segment and a kiwi piece.  Refrigerate until serving.

Note~ Each cup equals 46 calories, 2 g. fat, 4 mg. cholesterol, 29 mg. sodium, 5 g. carbohydrate, trace fiber and 1 g. protein.  Also this is diabetic friendly due to using the sugar substitute.

Low-Fat Low-Calorie Cinnabon Cinnamon Rolls

(Courtesy of Dr. Oz)

Ingredients:
5 c. all-purpose flour
1/4 c. granulated sugar
3/4 tsp. salt
3/4 tsp. rapid-rise yeast
1/8 tsp. baking soda
2 eggs
1 c. water
1 Tbsp. buttermilk
5 Tbsp. butter spread
FILLING:
1/2 c. butter spread, softened
1 c. dark brown sugar, packed
4 tsp. Makara (Indonesian Krointje) cinnamon (can use any cinnamon if you cant find this)
2 tsp. xantham gum (or 1 Tbsp. cornstarch)
FROSTING:
1/4 c. butter spread
6 oz. reduced-fat cream cheese, cold
1/8 tsp. salt
1/2 tsp. vanilla extract
1 drop lemon extract
1 c. powdered sugar


Directions:
Combine flour, sugar, salt, yeast and baking soda in a large bowl.  Mix until combined.


Beat the eggs in a separate bowl. Whisk in water and buttermilk.  Combine this wet mixture with the flour mixture, then add 5 Tbsp. butter spread and beat with a paddle until all dry ingredients are moist.  Use a kneading hook to knead the dough for 15 minutes.  Wrap dough in plastic and place in your refrigerator for 5-6 hours or until the dough doubles in size.


Remove the plastic and press dough out onto a lightly floured surface.  Flatten dough with your hands for a bit, then use a rolling pin to shape the dough into a 20 inch high by 22 inch wide rectangle.  Use your hands to stretch the dough as necessary to the proper dimensions.


Spread 1/2 c. butter spread over the top of the dough, but leave the bottom 1 inch of dough un-coated with spread.


Combine the brown sugar, cinnamon and xantham gum (or cornstarch) in a medium bowl.  Pour the cinnamon/sugar onto the dough and use your hands to spread it to the edges, except leave the bottom 1 inch uncovered with cinnamon/sugar.  Run a rolling pin over the filling to flatten it into the butter spread.


Roll the dough tightly starting at the top.  Stretch the dough a little as you roll it down, so that you have around 5 rotations by the time you get to the bottom.  Brush a little water over the bottom 1 inch un-coated strip of dough and complete the rolling.  Mark the approximate middle of the dough roll, then use a ruler to make 5 marks every 2 inches to the left of the middle mark and 5 marks every 2 inches to the right of the middle mark.  Use a serrated knife to cut at each mark to make 10 rolls (the ends are thrown away, but you can feel free to bake them as well if you wish).


Place 6 rolls evenly spaced out on parchment paper in a 9x13 baking pan and the other 4 in a parchment-lined 9x9 inch pan.  Place the pans into your oven (not turned on) along with a large bowl or pan full of boiling water.  Rolls should proof for about 1 hour or until nearly full size (they should be touching each other) in the pan.


When rolls have proofed to almost full size, preheat a convection oven to 325 degrees (350 degrees if not a convection oven).  Bake for 16-20 minutes or until light brown and rolls register around 170-175 degrees in the middle.  Spin the pans around 180 degrees approximately halfway through the baking.


While dough bakes, make frosting by whipping butter spread, cream cheese, salt, vanilla extract and lemon extract for 5-10 minutes on high speed with an electric mixer until fluffy.  Add powdered sugar, then mix again (slowly at first, then on high speed), for 30 seconds.


When rolls come out of the oven, immediately cover each with the frosting.


Note~ Original Cinnabon cinnamon rolls are 880 calories with 36 grams of fat.  These are 450 calories with 12 grams of fat.