Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 pkg. (4 oz.) Baker's unsweetened chocolate 1 1/2 c. sugar 1/2 c. mashed fully ripe avocados 1/4 c. unsweetened applesauce 1 whole egg 2 egg whites 1 tsp. vanilla 1 c. flour Directions: Heat oven to 350 degrees. Line a 9x13 baking pan with aluminum foil with ends of foil extending over sides; spray with cooking spray. Microwave chocolate in a large microwaveable bowl on high for 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted. Add sugar, avocados and applesauce; mix well. Blend is eggs and vanilla. Add flour; mix well. Pour into prepared pan. Bake 25-27 minutes or until a toothpick inserted in the center comes out with fudgy crumbs (do not overbake). Cool completely. Use foil handles to remove brownies from pan before cutting to serve.
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.
Ingredients: 1 Tbsp. oil 4 small boneless skinless chicken breasts (1 lb.), pounded to 1/2 inch thickness 1 Tbsp. finely chopped red onions 1 c. orange juice 2 tsp. cornstarch 1 Tbsp. brown sugar 1/4 c. mango chipotle vinaigrette dressing 4 thin naval orange slices 1 Tbsp. chopped Italian parsley Directions: Heat oil in a large skillet on medium-high heat. Add chicken; cook 3 1/2-4 minutes on each side or until done. Transfer chicken to plate; cover to keep warm. Add onions and orange juice to skillet; bring to a boil. Simmer on medium heat for 2 minutes; stirring occasionally to scrape browned bits from bottom of skillet. Whisk cornstarch, sugar and dressing until blended. Add to skillet; cook and stir 30 seconds or until thickened. Add chicken (with juices) and orange slices; cook 1 minute or until chicken is heated through. Place chicken on platter; top with orange slices and sauce. Sprinkle with parsley.
Ingredients: 2 cod fillets (4-6 oz. each) 2 Tbsp. butter, melted 1/8 tsp. lemon pepper seasoning Directions: Place cod on a wire rack on top of a baking sheet (can use an aluminum foil-lined baking sheet instead if you do not have a wire rack). Brush with melted butter and sprinkle with lemon pepper seasoning. Place in a 400 degree oven and bake for 12-15 minutes or until the fish is opaque and flakes easily with a fork.
Ingredients: 2 bananas 1 c. dry Quaker oats Dash of cinnamon 1 c. peanut butter Directions: Mix all ingredients together in a bowl. Use as a fruit dip or place on a cookie sheet in blobs and bake in the oven at 350 degrees for 15 minutes.
Ingredients: 1 box Devil's food cake mix 1 can (15 oz.) pumpkin (not pumpkin filling) 1/2 c. chocolate chips 1/2 c. water Directions: Combine all ingredients and divide into 24 cupcake papers or greased cupcake tins. Bake 350 degrees for 25 minutes.
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.
Ingredients: 1 carton (8 oz.) frozen reduced-fat whipped topping, thawed, divided 3/4 c. cold diet root beer 1/2 c. fat-free milk 1 pkg. (1 oz.) sugar-free instant vanilla pudding mix 1 graham cracker crust (9 inches) Maraschino cherries, optional Directions: Set aside and refrigerator 1/2 c. whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust. Spread remaining whipped topping over pie. Refrigerate for at least 8 hours or overnight. Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.
Ingredients: 2 pkgs. (10 oz. each) frozen chopped spinach, thawed and squeezed dry 1 pkg. (8 oz.) reduced-fat cream cheese, softened 1/2 c. freshly grated Parmesan cheese (1 Tbsp. reserved for topping) 1/3 c. fat-free mayonnaise 2 Tbsp. fresh lemon juice 1 tsp. garlic powder 1 can (8 oz.) sliced water chestnuts, drained and chopped Directions: Preheat oven to 350 degrees. Coat a 2 quart casserole or 9 inch pie plate with cooking spray. In a medium bowl, beat spinach, cream cheese, all but the reserved 1 Tbsp. Parmesan cheese, mayonnaise, lemon juice and garlic powder until well blended. Stir in water chestnuts then spoon mixture into prepared pie plate. Sprinkle with reserved 1 Tbsp. Parmesan cheese then cover with aluminum foil. Bake 15 minutes; remove foil and cook an additional 15-20 minutes, or until heated through. Serve immediately. Note~ The link to everydaydiabetic's version of this recipe is http://www.everydaydiabeticrecipes.com/Appetizers/Parmesan-Spinach-Dip
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.
Ingredients: 2 c. whole grain penne pasta, uncooked 10 oz. jar light alfredo sauce 10 oz. pkg. frozen chopped spinach, thawed and well drained 1 c. low-fat cottage cheese 1/4 c. skim milk 1 Tbsp. light butter, melted 1 tsp. garlic, minced 1/4 tsp. dried basil 1 egg 1/2 c. low-moisture, part-skim shredded mozzarella cheese Directions: Preheat oven to 450 degrees. Lightly coat a 9x9 baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain and rinse in cold water. Drain again. In a large bowl, whisk together alfredo sauce, drained spinach, cottage cheese, milk, butter and garlic. Add pasta and mix well. Blend in egg and basil, mixing well. Transfer pasta to the prepared baking dish. Sprinkle the top evenly with mozzarella cheese. Bake casserole for 25 minutes or until golden brown. Let casserole rest for 10 minutes before serving.
Ingredients: 1 box red velvet cake mix 1 can zero-calorie ginger ale soda or 7 Up 1 container light red velvet yogurt 1 tub fat free whipped topping, thawed 4 reduced fat Oreo cookies, crushed Chocolate sprinkles Directions: Preheat oven to 350 degrees. Liberally grease a 9x13 baking pan with cooking spray. Set aside. In a large bowl, mix together the cake mix and soda. Do not add eggs, oil or water like the package states. Let the foam subside a bit, then mix with an electric mixer for about 2 minutes or until well blended. Pour the mixture evenly into the prepared dish. Bake for approximately for 20 minutes or until the top is set and sides begin to slightly pull away from the pan. Cool completely. Using the handle of a wooden spoon, evenly poke holes throughout the entire cake's surface. Distribute the yogurt among the top of the cake, spreading it to fill the holes as best as you can. Top the cake with the whipped topping. Then top with the crushed Oreos and chocolate sprinkles. Refrigerate the cake, covered, for at least 8 hours or overnight to let the cake set. Store airtight in the fridge.
Ingredients: 2 1/4 c. all-purpose flour 1/2 tsp. baking powder 1 tsp. ground cinnamon 1/2 tsp. freshly grated nutmeg 1/2 tsp. ground ginger 2 large eggs 2 Tbsp. vegetable oil 1 c. unsweetened applesauce 2 Tbsp. frozen apple juice concentrate 1 c. chopped apples, sauteed in a little butter until just soft Directions: Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Combine the flour, baking powder, cinnamon, nutmeg, and ginger in a medium bowl; set aside. Beat the eggs, oil, applesauce and apple juice concentrate until blended. Gradually add the flour mixture to the egg mixture. Stir in the apples. Drop the dough with an ice cream scoop onto the cookie sheets 2 1/2 inches apart. Bake for 13-16 minutes, until lightly browned. Let cool on the pans for 5 minutes. Transfer to a rack to cool.
Ingredients: 1 frozen banana 1- 1 1/4 c. unsweetened vanilla almond milk Couple large handfuls of baby spinach Optional add ins: 1/4 tsp. vanilla extract 1 Tbsp. peanut butter 1/2 c. frozen berries Directions: Add banana and almond milk and any optional add in's to blender. Add spinach to fill the blender loosely packed. Blend until creamy and flakes of green are completely blended 3-5 minutes.
Ingredients: 1 box spice cake mix 1 can (15 oz.) pumpkin Directions: Mix ingredients together and spread into a greased 9x13 baking pan. The batter will be a little hard to spread. Bake at 350 degrees for 25-30 minutes. Note~ Can frost with whipped topping or a frosting of your choice.
Ingredients: 2 c. frozen raspberry nonfat yogurt, softened 1 pkg. (0.3 oz.) raspberry flavored sugar-free jello 1 tub (8 oz.) frozen sugar-free whipped topping, thawed 1 pkg. (10.75 oz.) reduced-fat prepared pound cake, cubed Directions: Beat yogurt and dry gelatin mix in a large bowl with a wire whisk until well blended. Gently stir in whipped topping. Add cake cubes; mix lightly. Spoon into an 8 inch square pan. Freeze 3 hours or until firm.
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
Ingredients: 2 c. fresh strawberries, divided 2/3 c. boiling water 1 pkg. (3 oz.) strawberry-flavored gelatin Ice cubes 1/2 c. cold water 1 tub (8 oz.) light whipped topping, thawed 1 (6 oz.) ready-to-use reduced-fat graham cracker crumb crust Directions: Slice 1 cup strawberries; refrigerate for later use. Chop remaining strawberries; set aside. Add boiling water to gelatin mix; stir for 2 minutes or until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice cubes. Whisk in whipped topping. Stir in chopped berries. Refrigerate 20-30 minutes or until mixture is very thick and will mound. Spoon into crust. Refrigerate 6 hours or until firm. Top with sliced berries.
Ingredients: 6 Tbsp. fat-free milk 6 Tbsp. egg substitute 1 1/2 tsp. butter, melted 1/2 tsp. vanilla extract 6 Tbsp. all-purpose flour 6 oz. fat-free cream cheese 3 Tbsp. plus 6 tsp. fat-free caramel ice cream topping, divided 2 1/4 c. reduced-fat whipped topping 1 1/2 c. fresh raspberries 1/3 c. white wine or unsweetened apple juice 3 Tbsp. sliced almonds, toasted Directions: In a blender, combine milk, egg substitute, butter and vanilla; cover and process until blended. Add the flour; cover and process until blended. Cover and refrigerate for 1 hour. Lightly coat a 6 inch nonstick skillet with cooking spray; heat over medium heat. Pour about 2 Tbsp. batter into the center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. Stack cooled crepes with waxed paper or paper towels in between. In a small bowl, beat cream cheese and 3 Tbsp. caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up. In a small microwave-safe bowl, combine raspberries and wine or juice. Microwave on high for 30-60 seconds or until warm. Using a slotted spoon, place berries over crepes. Sprinkle with almonds.
