Low Calorie Monkey Bread

Sometimes Cooking Light magazine makes me wonder. I thought it was weird they wanted me to add in warm orange juice to a dough mixture. I’ve never seen those directions  in a recipe before. The recipe also said to add in some melted butter to the dough. I  left out the butter and used that with the cinnamon sugar mixture. Sometimes, with their recipes you can make them even lighter if you wanted too. I’ve noticed that with some of their baking recipes anyways.

Most monkey bread recipes use canned biscuits but this recipe called for making your own dough. I don’t mind doing that actually. The only hard part was waiting for this recipe to get done. I’ve seen low fat versions of monkey bread that uses fake everything and in this one you get to use real butter and real sugar. SCORE! I’m not going to put some syrup that has chemicals in it, in my food at all. No thanks. If you don’t mind waiting for dough to rise then by all means go and make this recipe. It was pretty tasty, and maybe next time I’ll try adding in the orange to the dough mixture.

Servings: 16

Calories: 234 | Fat: 3.4g | Carbohydrate: 47.2g | Fiber: 1.9g | Protein: 4.5g

Points Plus: 6

Ingredients from Cooking Light

13 1/2 ounces all-purpose flour (about 3 cups)
4 3/4 ounces whole-wheat flour (about 1 cup)
1 teaspoon salt
1 package quick-rise yeast (about 2 1/4 teaspoons)
1 cup very warm fat-free milk (120° to 130°)
1/4 cup very warm orange juice (120° to 130°)
1/4 cup honey
2 tablespoons butter, melted
Cooking spray
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
4 1/2 tablespoons fat-free milk, divided
2 tablespoons butter, melted
1/2 cup powdered sugar
1 tablespoon 1/3-less-fat cream cheese
1 teaspoon vanilla extract

Preparation

1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, salt, and yeast in the bowl of a stand mixer with dough hook attached; mix until combined. With mixer on, slowly add 1 cup milk, juice, honey, and 2 tablespoons butter; mix dough at medium speed 7 minutes or until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

2. Combine granulated sugar, brown sugar, and cinnamon in a shallow dish. Combine 3 tablespoons milk and 2 tablespoons butter in a shallow dish, stirring with a whisk.

3. Punch dough down; divide into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll into an 8-inch rope. Cut each dough rope into 8 equal pieces, shaping each piece into a 1-inch ball. Dip each ball in milk mixture, turning to coat, and roll in sugar mixture. Layer balls in a 12-cup Bundt pan coated with cooking spray. Repeat procedure with remaining 7 dough ropes. Sprinkle any remaining sugar mixture over dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until almost doubled in size.

4. Preheat oven to 350°.

5. Bake at 350° for 25 minutes or until golden. Cool 5 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate. Combine powdered sugar, remaining milk, and remaining ingredients in a small bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Drizzle over bread.

Chipotle Cheesy Gravy Fries

I tried melting some Laughing Cow cheese in the microwave to make these fries. Let’s just say, I probably won’t be melting that kind of cheese again. The cheese didn’t stay melted long and you have to pour them over the fries pretty quickly.

I think the cheese sauce would have been better if I had  made the laughing cow alfredo recipe for this. If you haven’t tried that recipe it’s pretty darn good. The fries were still very tasty. It’s fun to experiment with food and different recipes and try to come up with some of your own.I could have probably eaten this whole plate of fries which would have not been bad calorie wise either.

Nutrition Info: Calories 228 | Total Fat 5.28g | Total Carbohydrate 37.17g | Dietary Fiber 2.3g | Protein 8.48g

Points Plus: 6

Serves: 2

Ingredients

1 serving cooking spray
2 servings laughing cow cheese
1/2 tbsp butter
1 tbsp flour
1 cup low sodium beef broth
1 dash pepper
1 dash salt
2 small russet potatoes

Directions

1. Preheat oven to 400 degrees. Using a mandoline slice potatoes into fry wedges. Spray with Cooking spray and season with salt and pepper.
2. While there’s 10 minutes left melt butter in a non stick pan over medium high heat. Add flour and whisk for about a minute. Add in beef broth and cook until thickened. Season with Salt and pepper. I used about a teaspoon of Worstechire Sauce.
3. While the gravy is cooking, heat up two wedges of Chipotle laughing cow cheese in the microwave until you can pour it over the fries. It cools up really fast so you got to be fast pouring it over the fries.

Strawbery Frozen Yogurt Recipe

I have fallen in love with frozen yogurt, ever since I went to Tutti Frutti. It’s a new frozen yogurt store here in town and they have all sorts of different flavors. Mango, Lychee, Taro Bly (my favorite), coconut, acai, etc… So good.

In honor of our new kitchen, I decided to make us frozen yogurt for a treat. Strawberry that is. I tried making frozen yogurt in my food processor, and I think my blade didn’t like it, because it ended up breaking. This tastes much better made in an ice cream maker. If you don’t have an ice cream maker, I’d suggest getting one now, and make this!  Instead of  just plain vanilla, I added in some pureed fresh strawberries.

Here is our new kitchen. It’s still in the progress of being worked on, but at least I can finally work in it, thanks to Ben’s brother. We still have to pick a paint color and back splash. I’m also thinking about adding in rack above the stove to hold some pots and pans. :) Don’t mind the yellow and blue paint on the walls too.

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Nutrition Info: Calories: 240 | Total Fat: 2.75 | Total Carbs: 41.66 | Fiber: .8 | Protein: 13
Points Plus: 6
Servings: 4

Ingredients from Allrecipes.com

  • 3 cups Greek yogurt (I used NonFat Plain)
  • 3/4 cup white sugar
  • 1/2 teaspoon vanilla extract

Directions

  1. Mix together the yogurt, sugar, and vanilla. Refrigerate the yogurt mixture for 45 minutes.
  2. Pour the yogurt mixture into the bowl of an ice cream maker and freeze according to the manufacturer’s directions

Southwest Egg White Sandwich

Nutrition Info: Calories: 249 | Total Fat: 3.25g | Total Carbs: 32.32g | Dietary Fiber: 5.6g | Protein: 25.6g
Points Plus: 6
Servings: 1

I was thinking about making a list of food that you can make, if you’re remodeling your kitchen like we are.  All we’ve got is a microwave and toaster. We’ve been fine dining on a lot of tv dinners lately and going out to eat at places like Subway and Little Ceasar’s. I’m getting really tired of it too, and have many other recipes that I want to try making myself. Like Baked Alaska.

This is one really simple recipe that you can make if you don’t have any of the things I mentioned above. I cut the peppers and onions on a paper plate with knife, and  mixed up the ranch and chipotle mixture in a dixie cup. The egg whites and ham I warmed up in the microwave, and well you can probably figure out what I did with the English muffin.

I really like Subway’s Southwest Egg white and Cheese Sandwich with Ham. It’s good with some red onions, bell pepper and chipotle sauce. This is my own version of it, and it sure beats waiting in line and having the employees there ask you if you want the “works” on your sandwich or if you want it toasted. Much better tasting too. :)

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Ingredients (Recipe Diaries Original)

1 English Muffin (I used Thomas whole wheat, with 9 grams of fiber)
2 egg whites
1 tablespoon of cheddar cheese
thinly sliced onions
thinly sliced peppers
1 slice of lean ham
1 teaspoon of chipotle en adobe sauce
2 tablespoons of light ranch dressing

1. Toast English muffin in toaster.
2. White English Muffin is toasting cook egg whites in ramekin covered by a plate. (Beware it explodes) for a minute. Cover with ham and cheese.
3. Thinly slice onions and Bell peppers.
4. Mix together chipotle and ranch dressing. Esemble sandwich however you like and serve.

Braised Mexican Chicken

Earlier this week, I asked my facebook fans to list 4 random ingredients. Why? Because I thought that would be a cool way to come up with some of my own recipes and because I like the show Chopped on Food Network.  One of the 4 lists of ingredients  included chicken, onions, peppers, and tomatoes. That was pretty easy, I thought. So… what I did was brown some bacon in my dutch oven. Took the bacon out, and browned some chicken thighs and breasts. Took those out of the pot. Then, I browned some onions and peppers with some cumin and Goya Adobo seasoning and dumped in a can of  beer. I placed the chicken breasts back in the pot with the beer and let them cook in the oven at 400 degrees for 25 minutes. The chicken came out nice and moist.

We’ve never had polenta before, until today. It kind of reminded me of mashed potatoes. I used one of Ina’s recipes to make the polenta. While waiting for the polenta to get done, I was thinking this meal almost reminded me of deconstructed Chicken Fajtas.  The polenta replaces the tortilla.

So, there you have it. My own little creation. If you’re interested, you can head on over to my facebook page and give me 4 list of ingredients if you’d like. :) Tomorrow I’m going to be making some with pie crust, cinnamon, maple, and sugar. I did end up buying a duck this weekend, because someone else gave me duck, blood oranges (we don’t have any of those here), leeks, and crackers. I’m baffled about the duck. We shall see what comes out of that.

Nutrition Info: Calories 266 | Total Fat 13.14g  | Total Carbohydrate 11.8g | Protein 20.24g |     Dietary Fiber 2.5g

Points Plus: 6

Serves: 4

Ingredients

2 teaspoons of olive oil
4 chicken breasts or thighs
4 pieces of bacon
2 yellow onions
1 green bell pepper
1 teasp of Goya Adobo Seasoning
1 teasp of Cumin
1 can of beer (I used Bud Light)
1 chopped tomato

In a large pot, brown bacon with some olive oil until crisp. Remove bacon and set aside. Place chicken in pot with oil and cook until brown on both sides. Remove chicken. Add onions and peppers and cook. Once the peppers and onions are cooked,
add beer and using a wooden spoon try to get as many of the brown pieces on the bottom removed. Place chicken back into the pot and place the pot in an oven at 400 degrees for 25 minutes. Serve with tortillas or polenta (or whatever you enjoy). If you’rea bacon lover you can also add the bacon back in. ;)

Baked Donuts Recipe

Calories 211 | Total Fat 4.29g | Total Carbohydrate 38.14g | Dietary Fiber 0.7g | Protein 4.56g | 6 points +

Ingredients

Yield | 24 mini donuts (I used a donut pan that could get 6)

Ingredients
½ cup granulated sugar
Zest of 1 lemon
1¼ cups cake flour, sifted
1¼ tsp. baking powder
¾ tsp. salt
½ cup buttermilk
1 egg, lightly beaten
1½ tbsp. butter, melted
½ teaspoon of vanilla

Instructions
Prepare pan with baking spray.
1. Heat oven to 425 degrees F.
2. In a small bowl combine sugar and lemon zest until the sugar is moistened and fragrant.
2. In a large mixing bowl, sift together cake flour, baking powder, and salt. Stir in sugar mixture.
3. Add buttermilk, egg, butter, and vanilla and stir until just combined.
4. Add batter to a piping bag and fill each donut cup approximately one-half full.
5. Bake 4–6 minutes or until the top of the donuts spring back when touched.
6. Let cool in pan for 4–5 minutes before removing. Finish the donuts with glaze, sprinkles, or cinnamon sugar.

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I think there’s a type of pan for practically EVERYTHING. Even donuts. The first time I tried making donuts they ended up looking like bagel pancakes, because I didn’t have this pan.  I had no idea that you could get a donut  pan until about a few weeks ago. There’s a Cake and Candy store just a couple blocks down from where I live, that had them. The pan was 15.00 and I think it was worth the buy.

These turned out so cute! Some of them took longer than 5 minutes to bake because the bottom was still kind of mushy after five minutes.  For decoration I just dipped them in chocolate, and sprinkled them with some St Patrick’s Day sprinkles that I got from Wilton. One day, I’m going to have every pan imaginable and every colored and Holiday sprinkles there is!

Chicken Cordon Bleu

I’ve been randomly going through my blog and updating recipes with Nutrition Info.  Somebody informed me on my facebook page that it was National Nutrion Info month.  It is also National Pancake Day, but today, you’re getting Chicken Cordon Bleu. Is the correct way Blue or Bleu? Or does it really matter?

Chicken Cordon Bleu is one of the first things Tyler Florence learned how to make when he was in culinary school. I remember him saying that in his show when he made this.  If you’re afraid to cook and want to start, this is the recipe to start off with. It is super easy. You layer everything on top of the butterflied piece of chicken. The ham, and cheese, and whatever else you might want to put in there. To butterfly a chicken just split the chicken breast down the middle. Roll up the chicken breast and if it doesn’t stick together  use tooth picks to hold it together. Dip in egg yolks and then bread crumbs and bake. I found this recipe at Skinnytaste.com!

* We’re in the process of picking out a kitchen design and we plan on doing everything ourselves.  My kitchen is from the 50′s and looks very old. It needs to be updated really bad.  I found this design idea I really liked yesterday. It has white kitchen cabinets with a light blue kitchen counter top. The back splash would also have blue tiles. I think either an ivory color or blue color would look nice on the walls.  Right now, the walls are yellow with an ugly floral design border around the top of it. The flooring has blue and yellow roses.   With this new look we plan on doing, it will almost be like we’re at the beach when we’re in there. We also plan on putting a sky light in the kitchen area so that will give us some more light to work with. I’m so excited for this and I can’t wait until summer!

Ingredients:

Servings: 12 pieces
Calories: 222.7 | Fat: 9.3 g | Protein: 28.4 g | Carb: 5.2 g | Fiber: 0.6 g | 6 points +

4 chicken breast halves (I used 2 chicken breasts)
2 large eggs
1 tbsp water
3/4 cup seasoned whole wheat breadcrumbs
12 slices thin lean deli ham
12 slices reduced fat Swiss cheese
salt
spray oil
toothpicks

Preheat oven to 350°.

Slice chicken breast halves into thin cutlets. I usually get 3 thin cutlets out of one breast half. Pound them to make them thinner if you wish. This helps when you wrap the cutlets.

Cut each slice of cheese into squares and stack on top of each other. Place a slice of ham on top of the chicken, top with cheese and wrap chicken around to completely cover cheese, using toothpicks to secure. (Make sure no holes so cheese doesn’t leak out) Season with a little salt.

Whisk egg and water to make an egg wash. Dip chicken into egg wash, then breadcrumbs.

Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked.

Weight Watchers Recipes | Buffalo Chicken Lasagna

 

Buffalo Chicken Lasagna

The above photo was taken today (5/5/14). The below picture was taken in July of 2010. Any questions!?

 

Buffalo Chicken Lasagna

 

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Ingredients

Weight Watcher Recipes
12 Whole Wheat Lasagna Noodles, uncooked
1 lb. skinless chicken breast, cooked and cubed
3 cups spaghetti sauce (cheese blends are best)
1 cup Texas Pete Buffalo-style Wing Sauce
1 ½ cups water
15 oz. nonfat ricotta cheese
½ cup egg substitute
½ cup blue cheese crumbles or pepper jack cheese

Preheat oven to 350 degrees and lightly spray a 9×13 baking dish with nonstick cooking spray. In a small mixing bowl, combine ricotta cheese and egg substitute and set aside. In a different mixing bowl, combine water, spaghetti sauce, wing sauce and chicken. Spread approximately one cup of the sauce and chicken mixture across the bottom of the pan, and arrange four of the noodle over the sauce. Spread a layer of sauce over the noodles, and then spread a layer of the ricotta mixture over the sace. Add another layer of noodles and repeat the process until you end with a layer of just the sauce and chicken mixture. Cover with aluminum foil and bake for 60 minutes. Remove dish from the oven, sprinkle blue cheese crumbles evenly over the top. Place back in the oven uncovered and bake for an additional 15 minutes. Makes 9 servings!

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If you like buffalo chicken wings, then you will definitely like this lasagna. I didn’t quite exactly follow the recipe the first time. The only thing I did differently was use less water and I let the chicken cook while the lasagna was cooking. It saves some time, unless you have had a previous recipe in the week that calls for cubed chicken. Another thing about this recipe is that, since the sauce is so liquidy, the noodles cook in the oven. You don’t have to boil them. Thank god, cause it’s hot out and I don’t need any more heat coming into the house right now!

I think later on tonight, I will probably wake up with some heart burn, but oh well. It is worth it. Frank’s Buffalo Wing Sauce is so good. This recipe would have been even better if it had some ranch in it somewhere. I was thinking of mixing a couple of teaspoons of ranch seasoning with the ricotta cheese next time that I make this. Which will be the next time Ben is gone. :)

This recipe is 6 points per serving.

Points Plus (on new plan): 9

Are you a buffalo chicken freak/fanatic just as much as I am? Check these recipes out!

Buffalo Chicken Casserole

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Buffalo Chicken Quesadillas

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Buffalo Chicken Sandwiches 4 PP

 

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