156 Calorie Low Fat Carrot Cake
INGREDIENTS:
1/4 cup margarine, softened
1/2 cup sugar
1egg
1/4 cup skim milk
1/2 teaspoon vanilla
1/2 cup finely shredded carrot
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Dash ground nutmeg
Nonstick spray coating
2 teaspoons sifted powdered sugar
DIRECTIONS:
In a small mixer bowl beat margarine and sugar till blended. Beat in egg, milk, and vanilla. Stir in carrot.
In another bowl combine flour, baking powder, cinnamon, salt, and nutmeg. Add to carrot mixture and stir
till blended.
Spray an 8x8x2-inch baking pan with nonstick spray coating. Pour batter evenly into pan.
Bake in a 350 degrees oven for 20 to 25 minutes or till a toothpick inserted near the center of the cake
comes out clean. Cool on wire rack. (If desired, remove from pan after cooling 10 minutes. Then, cool
completely.
Place a paper doily on top of the cake. Lightly sift the powdered sugar evenly over the doily. Then, carefully
remove the doily.
Makes 9 servings.
Calories: 156/serving
TIME:
Preparation Time: 20 min.
Cooking Time: 20 min.
NUTRITIONAL INFORMATION PER SERVING:
2g protein
23g carbohydrate
6g fat
31mg cholesterol
145mg sodium
55mg potassium
Apr 9, 2008
Mar 12, 2008
Dessert 69 calorie Peanut Oatmeal Cookies
Peanut Oatmeal Cookies or Caroube
Instead of the peanut butter you can 1/2 cup of Caroube chips
If you would like to increase the protein intake simply add 3 scoops of whey Protein powder to the mix after they have just come out of the oven. Do not cook the protein powder- (it will lose its value) Sprinkle the powder on the cookie like you would all salt or pepper to an item.
INGREDIENTS:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup margarine
1/2 cup peanut butter
1/3 cup sugar
1/3 cup packed brown sugar
2 egg whites
1/2 teaspoon vanilla
1 1/4 cup rolled oats
DIRECTIONS:
In a bowl stir together flour and baking soda. Set flour mixture aside. In a large mixing bowl beat margarine
with electric mixer on medium to high speed about 30 seconds or till softened.
Add peanut butter, sugar, and brown sugar to margarine. Beat till thoroughly combined, scraping sides of
bowl occasionally. Add egg whites and vanilla. Beat till well combined. Add flour mixture, then beat on
low speed till combined. Stir in oats.
Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake in a 375 degrees
oven for 8 to 10 minutes or till edges are golden. Remove cookies from cookie sheet and cool on a
wire rack.
Makes about 36.
Calories: 69/serving
TIME:
Preparation Time: 20 min.
Cooking Time: 8 min.
NUTRITIONAL INFORMATION PER SERVING:
2g protein
9g carbohydrate
3g fat
0mg cholesterol
51mg sodium
47mg potassium
-No Cholesterol
Instead of the peanut butter you can 1/2 cup of Caroube chips
If you would like to increase the protein intake simply add 3 scoops of whey Protein powder to the mix after they have just come out of the oven. Do not cook the protein powder- (it will lose its value) Sprinkle the powder on the cookie like you would all salt or pepper to an item.
INGREDIENTS:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup margarine
1/2 cup peanut butter
1/3 cup sugar
1/3 cup packed brown sugar
2 egg whites
1/2 teaspoon vanilla
1 1/4 cup rolled oats
DIRECTIONS:
In a bowl stir together flour and baking soda. Set flour mixture aside. In a large mixing bowl beat margarine
with electric mixer on medium to high speed about 30 seconds or till softened.
Add peanut butter, sugar, and brown sugar to margarine. Beat till thoroughly combined, scraping sides of
bowl occasionally. Add egg whites and vanilla. Beat till well combined. Add flour mixture, then beat on
low speed till combined. Stir in oats.
Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake in a 375 degrees
oven for 8 to 10 minutes or till edges are golden. Remove cookies from cookie sheet and cool on a
wire rack.
Makes about 36.
Calories: 69/serving
TIME:
Preparation Time: 20 min.
Cooking Time: 8 min.
NUTRITIONAL INFORMATION PER SERVING:
2g protein
9g carbohydrate
3g fat
0mg cholesterol
51mg sodium
47mg potassium
-No Cholesterol
Feb 26, 2008
313 CALORIE BEAN SALAD
BEAN SALAD
1 cup Sugar
1/2 teaspoon Salt
1 cup Vinegar
16 ounces Green beans, can -- drained
16 ounces Yellow beans, can -- drained
16 ounces Lima beans, can -- drained
16 ounces Garbanzo beans, can -- drained
16 ounces Red kidney beans -- drained
1 each Green pepper -- slivered
4 each Celery -- sliced
3 each Onions, medium -- sliced thin
Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool.
Toss all other ingredients together and pour the vinegar mixture over
them. Marinate for 24 hrs in refrigerator, stirring occasionally.
Calories: 313.
1 cup Sugar
1/2 teaspoon Salt
1 cup Vinegar
16 ounces Green beans, can -- drained
16 ounces Yellow beans, can -- drained
16 ounces Lima beans, can -- drained
16 ounces Garbanzo beans, can -- drained
16 ounces Red kidney beans -- drained
1 each Green pepper -- slivered
4 each Celery -- sliced
3 each Onions, medium -- sliced thin
Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool.
Toss all other ingredients together and pour the vinegar mixture over
them. Marinate for 24 hrs in refrigerator, stirring occasionally.
Calories: 313.
Aegean Artichoke & Penne Pasta Salad
Aegean Artichoke & Penne Pasta Salad
6 fresh baby artichokes
1/4 cup lemon juice
1/2 pound penne pasta
1/2 cup tomato juice
2 tablespoons olive oil
Juice of one lemon
2 cloves garlic -- minced
3 tablespoons fresh parsley
3 tablespoons fresh basil -- or 1 tsp. dried
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh tomato -- chopped
1/2 cup olives -- Kalamata
2 tablespoons capers
1/2 cup feta cheese -- optional
1. Cut stems off artichokes. Peel off tough outer leaves to reveal
yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup
lemon juice with 2 cups water in a medium bowl. Add artichokes to
lemon water and toss to prevent discoloration. Drain. Steam
artichokes until tender, about 20 minutes. chill.
2. In a large pot, bring 2 quarts water to a rapid boil. Add 1
teaspoon salt and penne. Cook penne until al dente, about 10 minutes.
Drain and rinse with cold water.
3. To make salad dressing: combine tomato juice, olive oil, lemon
juice, garlic, parsley, basil, salt and pepper in a food processor or
blender and puree for 30 seconds.
4. Toss together artichokes, penne, capers, olives and feta cheese in
a large bowl salad bowl. Pour dressing over and toss well.
6 fresh baby artichokes
1/4 cup lemon juice
1/2 pound penne pasta
1/2 cup tomato juice
2 tablespoons olive oil
Juice of one lemon
2 cloves garlic -- minced
3 tablespoons fresh parsley
3 tablespoons fresh basil -- or 1 tsp. dried
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh tomato -- chopped
1/2 cup olives -- Kalamata
2 tablespoons capers
1/2 cup feta cheese -- optional
1. Cut stems off artichokes. Peel off tough outer leaves to reveal
yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup
lemon juice with 2 cups water in a medium bowl. Add artichokes to
lemon water and toss to prevent discoloration. Drain. Steam
artichokes until tender, about 20 minutes. chill.
2. In a large pot, bring 2 quarts water to a rapid boil. Add 1
teaspoon salt and penne. Cook penne until al dente, about 10 minutes.
Drain and rinse with cold water.
3. To make salad dressing: combine tomato juice, olive oil, lemon
juice, garlic, parsley, basil, salt and pepper in a food processor or
blender and puree for 30 seconds.
4. Toss together artichokes, penne, capers, olives and feta cheese in
a large bowl salad bowl. Pour dressing over and toss well.
Greek Pasta Salad
Greek Pasta Salad
1 pound rotini
1 pound boneless skinless chicken breasts
3 stalks celery -- chopped
1 red bell pepper -- chopped
2 1/4 ounces black olives -- sliced
4 ounces feta cheese -- drained & crumbled
3 green onions -- finely sliced
16 ounces Italian salad dressing
Cook chicken in water to cover with 1 bay leaf. Bring to boil and cook
for 30 min. or until juices run clear. Cool and remove skins. Or, you
can cook chicken in frying pan until cooked through. Cut into bite
size pieces. Cook noodles and drain. Add all ingredients and mix well.
I use only about half the bottle of dressing and then put the rest on
the table if someone wants more. Serve warm or cold. Serves 6
1 pound rotini
1 pound boneless skinless chicken breasts
3 stalks celery -- chopped
1 red bell pepper -- chopped
2 1/4 ounces black olives -- sliced
4 ounces feta cheese -- drained & crumbled
3 green onions -- finely sliced
16 ounces Italian salad dressing
Cook chicken in water to cover with 1 bay leaf. Bring to boil and cook
for 30 min. or until juices run clear. Cool and remove skins. Or, you
can cook chicken in frying pan until cooked through. Cut into bite
size pieces. Cook noodles and drain. Add all ingredients and mix well.
I use only about half the bottle of dressing and then put the rest on
the table if someone wants more. Serve warm or cold. Serves 6
24 HOUR SLAW
24-Hour Slaw
3/4 cup sugar
1 lg. head cabbage -- shredded/not chopped
2 lg red onions -- thinly sliced
Hot Dressing -- see below
Stir sugar into cabbage. Place half of the cabbage in a large bowl.
Cover with onion slices. Top with the remaining cabbage. Pour boiling
hot dressing over slowly. Do not stir. Cover and refrigerate at once.
Chill 24 hours. Stir well before serving.
HOT DRESSING
1 teaspoon celery seeds 1 1/2 teaspoons salt
1 teaspoon sugar 1 cup cider vinegar
1 teaspoon dry mustard 1 cup oil
Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.
Bring to a rolling boil. Add oil, stirring,
and return to rolling boil. Makes about two cups.
3/4 cup sugar
1 lg. head cabbage -- shredded/not chopped
2 lg red onions -- thinly sliced
Hot Dressing -- see below
Stir sugar into cabbage. Place half of the cabbage in a large bowl.
Cover with onion slices. Top with the remaining cabbage. Pour boiling
hot dressing over slowly. Do not stir. Cover and refrigerate at once.
Chill 24 hours. Stir well before serving.
HOT DRESSING
1 teaspoon celery seeds 1 1/2 teaspoons salt
1 teaspoon sugar 1 cup cider vinegar
1 teaspoon dry mustard 1 cup oil
Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.
Bring to a rolling boil. Add oil, stirring,
and return to rolling boil. Makes about two cups.
Dec 3, 2007
Side Dish 217 Calorie Fruity Cottage Cheese Salad
Side Dish 217 Calorie Fruity Cottage Cheese Salad
INGREDIENTS:
½ cup low-fat cottage cheese
1 small apple, chopped (1/2 cup)
2 tablespoons mixed dried fruit bits or raisins
2 teaspoons reduced-calorie mayonnaise
or salad dressing
1 lettuce leaf Dash ground cinnamon, ground nutmeg,
or apple pie spice
DIRECTIONS:
In an airtight container stir together cottage cheese, apple, dried fruit bits, mayonnaise, and cinnamon.
Chill overnight.
Pack 1 lettuce leaf in a small clear plastic bag. Carry with the container of the cottage cheese mixture in
an insulated lunch box with a frozen ice pack.
Serve cottage cheese mixture atop lettuce leaf.
Makes 1 serving.
Calories: 217/serving
TIME:
Preparation Time: 7 min.
Chilling Time: overnight
NUTRITIONAL INFORMATION PER SERVING:
16g protein
27g carbohydrate
5g fat
13mg cholesterol
5]9mg sodium
368mg potassium
-Low Fat -Low Cholesterol
INGREDIENTS:
½ cup low-fat cottage cheese
1 small apple, chopped (1/2 cup)
2 tablespoons mixed dried fruit bits or raisins
2 teaspoons reduced-calorie mayonnaise
or salad dressing
1 lettuce leaf Dash ground cinnamon, ground nutmeg,
or apple pie spice
DIRECTIONS:
In an airtight container stir together cottage cheese, apple, dried fruit bits, mayonnaise, and cinnamon.
Chill overnight.
Pack 1 lettuce leaf in a small clear plastic bag. Carry with the container of the cottage cheese mixture in
an insulated lunch box with a frozen ice pack.
Serve cottage cheese mixture atop lettuce leaf.
Makes 1 serving.
Calories: 217/serving
TIME:
Preparation Time: 7 min.
Chilling Time: overnight
NUTRITIONAL INFORMATION PER SERVING:
16g protein
27g carbohydrate
5g fat
13mg cholesterol
5]9mg sodium
368mg potassium
-Low Fat -Low Cholesterol
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