Archive | February, 2017

 Turkey mozzarella puffed pockets

19 Feb

These were so yummy. Something I just threw together for lunch today because nothing in the pantry sounded good, and they turned out awesome.  This recipe is for 1 single pocket but you can make as many as you like of course. 1 standard box of puff pastry would make 12 pockets.

Ingredients

  • Puff pastry (1/6th of a sheet)
  • 1.5 oz of deli turkey
  • 2 tbsp shredded mozzarella
  • 1 tsp of honey mustard
  • Italian seasoning

Directions

  1. Use kitchen scissors to cut 1/6th of a sheet of frozen puff pastry and set it aside to thaw for about 10 min.
  2. The piece you cut will be rectangular.  Place it on a cutting board and roll it out into a square about 6×6 inches.
  3. Spread honey mustard evenly across pastry, then layer turkey and cheese on top. Sprinkle with Italian seasoning.
  4. Fold pastry and filling over so the turkey is eveloped inside the pastry.
  5. Pinch the edges of the pastry together sealing the turkey inside.

Bake at 400 for 15-17 minutes.

248 calories per serving

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Peanut Butter Cheesecake

14 Feb

My husband doesn’t get excited much about food.  But, there are 2 things he loves:  Peanut Butter, and Cheesecake, and it’s Valentines Day–so there I found myself last night, making peanut butter cheesecake, which he ate for breakfast this morning.  I used PB2 in this recipe, which is a great way to get peanut butter flavor without all the added calories of peanut butter.  If you’re not familiar with PB2, it’s a peanut product that is pressed and the oils are removed to decrease the caloric value.  It’s great for baking, and in fact I have used it before in this yummy peanut butter pie.  If you prefer a more traditional cheescake, check out this recipe for my skinny NY style cheesecake!

Again, the recipe itself is mostly mine, but the cooking technique is based on tips from This Old Gal when using the Instant Pot.  I hope you enjoy it.

Editors Note: This recipe was made in a 7 inch spring form cheesecake pan.  Your slices are a little smaller than you’d get from a traditional 10 inch pan.  However, this recipe is meant for the smaller pan and you won’t get the same results if you try to stretch this to a 10 inch.

Ingredients:

Crust:

  • 7 whole graham crackers (that’s 7 of the sheets of 4 rectangles).
  • 2  TBSP light butter or margarine (i used 50 cal per TBSP)

Filling:

  • 16 oz Neufchatel Cheese (sometimes marketed as 1/3 fat cream cheese) Room temp
  • 1/4 cup sugar
  • 1/4 cup splenda
  • just a pinch of salt
  • 2 tsp all purpose flour
  • 1 tsp vanilla extract
  • 4 TBSP PB2  +1 TBSP for topping later
  • 2 room temperature eggs
  • 1 room temperature egg yolk
  • 1/4 cup 1% milk
  • 1 TBSP strawberry preserves for topping

Instructions: 

  1. put all the graham crackers into a food processor and pulse until you have fine crumbs.
  2. Melt the butter in the microwave for about 25 seconds.
  3. Pour melted butter into cracker crumbs and stir until they are all well combined.
  4. Spray your spring form pan generously with cooking spray.
  5. Pour the crust mixture into the pan and use your fingers to press it evenly across the bottom, and up the sides just about an inch or so.  You can use the bottom of a glass to get a more consistent thickness and texture.
  6. Place the pan with the crust inside, into the freezer for 20 minutes to set while you work on making the filling.
  7. Once you’ve got your crust in place, it’s time to start making your filling.  It’s important to make sure your cheese is softened pretty well.  It should be very soft and pliable inside the package.
  8. Place your cream cheese, sugar, splenda, salt, flour, vanilla extract, PB2, and milk into a mixing bowl.  Use stand mixer or electric beaters to cream these ingredients together until they are smooth.
  9. Add eggs, one at a time, and then yolk.  Mix until just incorporated after each one.
  10. Once filling is mixed together, pour it out on top of the crust, and spread it evenly across the pan.

Cook it! 

For the oven:

  1. Place your spring form pan on large sheet of heavy duty aluminum foil and fold the sides of the foil around the sides of the pan.
  2. Set pan inside a larger pan and pour boiling water into the larger pan until the water reaches halfway up the side of the springform pan.
  3. Very carefully place the whole contraption into the oven and bake at 325 for 55 minutes.  When the cake is ready, the edges will look done, but about 1 inch in the middle of the cake will still be jiggly.  This is perfect. It’s going to continue cooking in the next step.
  4. Turn off oven and prop door open.  Allow the cake to sit in the oven, turned off, door slightly open for 45 minutes.
  5. Remove to a cooling rack and let it cool completely before moving to the refrigerator.  Refrigerate 6 hours or overnight before serving. Complete this step before adding topping.

For the Instant Pot:

  1. Pour 1 1/2 cups of water into the bottom of your Instant Pot, and then add the trivet.
  2. Place a paper towel over the top of the pan, and then loosely attach a piece of foil over the top to hold the paper towel in place.  Fold the edges of the foil loosely over the sides of the pan. The foil should not be tightly sealing up the pan, just loosely attached so the paper towel stays stretched across the top.  This paper towel will catch any condensation so it doesn’t settle on the top of your cake and ruin the texture.
  3. Create a foil sling by placing a large piece of heavy duty aluminum foil (about 2 ft long) on your counter, and folding it longways about 4 times.  So at the end, the foil strip should be about 4 inches wide, and 2 ft long.  Place your spring form pan directly in the center of this aluminum strip and pull the sides of the foil up to the top of the pan.  You’re going to use these pieces of foil as a handle to lift the hot pan out of the pot once cooking is done.
  4. Use the “handles” on the foil sling to lower your cake onto the trivet inside the Instant pot.
  5. Set the IP to high pressure, manual setting for 32 minutes.
  6. Once time is up, allow the Instant pot to sit for 18 minutes (NPR). Do not release any pressure until this 18 minute time frame has passed.  Once your 18 minutes has passed, release any remaining pressure manually.
  7. Use handles from the foil sling to remove the pan carefully and place the pan on a cooling rack.
  8. Unwrap the top of the cake and discard foil and paper towel.  Allow cake to cool on the cooling rack 1 hour before placing into the refrigerator.
  9. Refrigerate 6 hours to overnight before serving.  Complete this step before adding topping.

For Topping:

  1. Use 2 small contaners, and place 1 TBSP of PB2 in one, and 1 TBSP of strawberry preserves or jam in the other.
  2. Add about 3/4 TBSP of water to each, and stir until well mixed.
  3. Pour strawberry mixture into a small ziplock bag, and pour PB2 mixture into another small ziplock bag.
  4. Cut a very tiny tip off of one corner of each ziplock bag, and drizzle the PB2 and Strawberry preserves over the top of the cake.

Makes 8 servings= 271 calories per serving (with topping)

 

 

 

 

Creamy Chicken and Wild Rice Soup

13 Feb

This is another one of those recipe mash ups, where I started to crave something that I thought was probably high calorie (rice, heavy cream, butter, etc) so I did some research, compared some recipes, and came up with my own take, making substitutions and additions to get a tasty result at a lower calorie count, and I’m pretty happy with the results.  Even my “soup isn’t real food” husband ate it… which says a lot.  Because, I probably make 20 different soups, and he only eats 2 prior to this one.   I hope you enjoy it too.  Directions for stove top and instant pot are listed below.

Editors note:  Want a non-creamy, super low cal version?  I made this as a regular chicken and wild rice soup first, and then I added all the “creamy” ingredients at the end, so what I have here is really 2 recipes for 2 delicious, but different soups.  If you want to make it a regular Chicken and rice soup, leave out the 3 ingredients indented at the bottom.  It will make 9 (1 cup) servings at 120 calories each.  Next time I make this soup, i’ll take photos of the non-creamy variety and post that recipe separately, but for now… this will do 🙂

Ingredients:

  • 1 onion, diced
  • 2 whole carrots or a cup of baby carrots, diced
  • 3 stalks of celery, chopped into appx 1/4 inch slices
  • 1 lb of chicken breast, boneless skinless
  • 1 box of rice a roni (or uncle bens, or any other brand) long grain and wild rice with seasoning packet
  • 32 ounces of chicken stock
  • 2 cups of water
  • 2 Tablespoons of better than boullion, or 2 chicken boullion cubes
  • 1 tbsp dried parsley
  • salt and pepper to taste
    • 2 cups of 1% milk
    • 3 tablespoons of corn starch
    • 1 can of cream of mushroom soup

Directions:

Stovetop:

1. Warm a large soup pot on medium heat, and add about 1/2 cup of the stock, along with your onion, carrot, and celery.  Cook in the broth (adding more as you go if necessary) until the veggies start to get tender.

2. Once vegetables are tender, Cube your raw chicken, and add it to the mix with another cup or so of the stock.  Cook about 5 minutes before adding additonal ingredients.

3. Once chicken and veggies are cooked, add remaining broth, water, bullion, rice (and included seasoning packet) salt and pepper, and parsley, stirring all ingredients together.

4. Cook on low, stirring periodically, for 30 minutes.

If you want the creamy version, then continue on.  If not, stop here and eat your delicious soup.

5. Once everything has cooked together and you’re ready to get your creamy soup on, go ahead and pour the milk directly into the pot.

6. Place corn starch in a small bowl or cup, along with 1/4 cup of hot soup broth, and stir until mixture is smooth.

7. Add corn starch slurry back into the soup pot, scraping the sides of the container to make sure you get all the cornstarch into the pan.  Stir constantly for about 5 minutes until soup begins to thicken.

Once your soup has started to thicken some, go ahead and stir in the whole can of cream of mushroom soup.  Heat long enough to get everything hot, and serve.  You can let it continue cooking on simmer a while if you need to.  Just make sure to stir it periodically so it doesnt stick to the bottom of the pan and scorch.

Instant Pot:

1.Turn your pot on sautee, low, and add about 1/4 cup broth and your veggies.  Cook on sautee, stirring regularly, until veggies begin to get a little soft.

2. Add remaining broth, whole chicken breasts, water, rice with seasoning, salt, pepper, bullion and parsley into the pot.

3. Seal up your pot, close the steam valve and set on Manual, high for 10 minutes.

4. At the end of 12 minutes, quick release (QR) the pot and stir the contents inside.  Check to see if the rice is done, and if not, put back under Manual high for 3 more minutes, with QR.

5. Remove the chicken from the pot, and shred it with a fork, returning it back into the pot.

If you don’t want it creamy, here’s your chance.. you’re all done.  But if you do want it creamy, keep going!

6. Once everything has cooked together and you’re ready to get your creamy soup on, go ahead and pour the milk directly into the pot and turn the pot on sautee, low.

7. Place corn starch in a small bowl or cup, along with 1/4 cup of hot soup broth, and stir until mixture is smooth.

8. Add corn starch slurry back into the pot, scraping the sides of the container to make sure you get all the cornstarch into the pan.  Stir constantly for about 5 minutes until soup begins to thicken.

Once your soup has started to thicken some, go ahead and stir in the whole can of cream of mushroom soup.  Heat long enough to get everything hot, but remember to keep stirring or it will stick to the bottom of your instant pot and burn.  Enjoy 🙂

 

Makes 12 (1 cup) servings= 151 calories per serving

See below:  (photo 1:  Non creamy version, photo 2: Creamy version)


 

 

 

 

 

Penne and Italian Turkey Sausage

8 Feb

This was a quick, easy fix in my Instantpot tonight, but it would be super easy on the stovetop as well.  I’ll leave you directions for both.  This is a great quick and easy meal for a busy  night when you need something low in calories.  The trick is the penne.  I’ve found a low calorie penne (150 cal per 2 oz) at my local grocery store and it comes out tender and delicious just like the regular kind.  Keep in mind that my penne comes in a 12 oz box, and many of the regular types come in a 16 oz box, so you’ll have to adjust the water (if you use instant pot) and calories accordingly if you use the larger box.

Ingredients

  • 3 butterball sweet Italian turkey sausage links, sliced about 1/2 inch thick
  • 12 oz of reduced calorie penne
  • 1 container of pre sliced mushrooms
  • 1 jar of prego light smart pasta sauce (32 oz) or mommy’s on a diet homemade marinara
  • 32 oz of water
  • 1 tsp salt
  • 1 TBSP minced garlic
  • 1 tsp oregano
  • 1/2 cup white wine* (opt) or water
  • shredded parm and crushed red peppers for garnish (opt)

*white wine not included in calorie count

Directions:

Stovetop:

  1. Fill a large pot with about 4 cups of water, and bring to a boil.  Add penne and cook according to package directions.
  2. While water is boiling, warm 1 tbsp of oil in a large skillet.  Cook turkey sausage slices in the skillet until they are browned on the outside and cooked through.
  3. Use about 1/2 cup of water or white wine (opt) to deglaze the pan, meaning, pour the liquid in and use a spoon to scrape all the bits off the bottom so nothing is sticking to the bottom of the pan.
  4. Add pasta sauce, mushrooms, salt, garlic, and oregano to pan.  cover and cook on low, stirring occasionally while you continue working on pasta.
  5. Once pasta has finished cooking, drain it well.  Once mushrooms have cooked down, add your pasta to the large skillet and toss sauce and pasta together.

Instantpot: 

  1. heat instant pot on sautee function.  Add oil, and then sausages to cook.
  2. Cook sausages in oil just until they are browned on outside.
  3. Literally add all other ingredients in, starting with sauce, then mushrooms, then seasonings, then water.  Don’t stir it up.
  4. Once everything else is in the pot, add pasta.  Poke all pasta down inside the water and make sure no pasta is exposed (it won’t cook if it’s exposed).
  5. Set your Instantpot to manual for 6 minutes.  Quick release as soon as timer goes off.
  6. If there is too much liquid when it’s done, either stir it and then replace cover and leave it sitting covered in the pot for about 5 minutes: or you can stir it up and heat on sautee, adjusting the heat to “less” and stir continuously until sauce thickens.

Makes 5 servings= 378 calories per serving

Roasted Carrots with Thyme

2 Feb

This is a simple side dish, but it’s low calorie and it turned out delicious when I made it last night, so I decided to share.  My one regret is that I don’t have a better picture.  By the way, this recipe was inspired by one I made using the home chef delivery service.

Ingredients:

  • 8 carrots, cleaned and peeled
  • 2 tsp olive oil
  • 1 Tsp dried thyme
  • salt and pepper to taste

Directions:

  1. Preheat oven to 450.
  2. Cut carrots on the bias (diagonally) into slices 1/2 inch thick.
  3. In an oven safe skillet, warm your olive oil over medium high heat.
  4. Once oil is hot, add carrots.  Allow carrots to cook, turning them periodically for about 4-5 minutes, until the bottoms begin to char just a bit, or turn golden brown.
  5. Once carrots have a little char on them, add salt and pepper, and thyme.  Mix in seasonings.
  6. Transfer oven safe skillet to a hot oven, and bake 17 minutes at 450 degrees.
  7. When removing the hot skillet from the oven, be very careful.  Handle will be very, very hot.

5 servings= 65 calories per serving

carrots