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Tuscan White Bean Soup

17 Nov

I made this today, and it was delicious! It’s not a traditional, country bean soup. It’s really a lot like a minestrone without noodles. However, My Kentucky roots being what they are, I decided to serve this with cornbread. And, I’m glad I did 🙂

Ingredients:
– 1 can of cannellini beans (drained and rinsed)
– 1 can of navy beans (Drained and rinsed)
– 1 Can of petite diced tomatoes
– 1 can of rotel
– 1 can of Chicken stock
– about 20 baby carrots, chopped
– 1 medium onion, chopped
– 2 bay leaves
– 3 tbsp. minced garlic
– 2 tsp dried thyme
– 1 box of frozen spinach
– salt and pepper to taste

VF: Replace Chicken Stock with Veggie Stock to make this vegetarian friendly!

Directions:

1. Mix all ingredients except for spinach in a crockpot. Mix well.
2. Cook on low for 6-8 hours.
3. 30 min before serving, add spinach, stirring periodically.

Makes 9 (1 cup) servings. 1 cup = 123 Calories

Note: I was in a hurry the first time I made this, so I tried 3 hours on high. No dice. The veggies weren’t soft. So I added about 1 1/2 cups of water and put it in my pressure cooker to finish the job. It came out WONDERFUL. I really enjoyed this soup.

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Coconut Pineapple Cake

11 Nov

Note: I originally found this recipe on a site called Dashing Dish, and i looked forward to making it. I made it this weekend, and it was really yummy. The recipe is directly from this other site, so I won’t take credit for the recipe itself. However, i wanted to repost it, because my calorie count varied a great deal from the original published count. Please enjoy this cake.

Ingredients:
– 1 box of vanilla cake mix (i used betty crocker)
– 2 tbsp coconut extract (separated into 2 equal parts)
– 1 20 oz can crushed pineapple (in juice, not drained)
– 1 cup cold 1% milk
– 1 box (1 oz) sugar free instant vanilla pudding mix
– 1 tub of light cool whip
– 2/3 cup of shredded coconut

Directions:

1. Mix cake mix, pineapple and 1 tbsp coconut extract in a mixing bowl. Transfer to a 9X13 baking pan that has been sprayed with nonstick spray. (Originally recipe calls for 2 round pans. I just wasn’t in a cake building kind of mood)
2. Bake cake mixture according to directions on the cake mix box.
3. In a medium bowl, mix milk and remaining 1 tbsp of coconut extract. Slowly add pudding mix while wisking vigorously unti all lumps are gone.
4. Gently stir in tub of cool whip until smooth. Regrigerate frosting.
5. Once cake has cooled completely, top with frosting, and sprinkle shredded coconut evenly across surface.

12 Servings= 250 Calories per serving

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afterthoughts: I liked this cake much better on day 2. On day 1 the extract gave it a bit of an artificial flavor, but I gave it another try on day 2 and it was really yummy.

Pumpkin Cake with Cinnamon Glaze

4 Nov

Ingredients
– Pilsbury Yellow Cake mix
– 1 15 oz can of pumpkin
– 1 individual size serving (1/2 cup) unsweetened applesauce
– 2 whole eggs
– 3 egg whites
– 1/3 cup water
– 1/3 cup sugar
– 1/3 cup splenda
– 1 teaspoons cinnamon (separated)
– 1/4 teaspoon nutmeg

Glaze:
– 1 1/2 cups powdered sugar
– 1 1/2 tsp cinnamon
– 1/2 teaspoon vanilla extract
– 1 1/2 tbsp. 1% milk

Directions:

1. In a large bowl, combine the cake mix, pumpkin, sugar, splenda, eggs, egg whites, water, applesauce, 1 teaspoon cinnamon and nutmeg. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 10-in. fluted tube pan coated with cooking spray.

2. Bake at 350° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3. In a small bowl, combine the confectioners’ sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. fill a ziplock sandwich sized baggie with glaze. cut the corner off the bag and use the bag to drizzle glaze over cake.

12 Servings= 250 Calories per serving

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90 Calorie “Fried” Apples

2 Nov

I love Fried Apples, as any good southern girl should. I remember, growing up my grandmother taught me to save my fried apples at dinner and eat them on a biscuit for dessert…just like apple pie. Here’s a great “not really fried” apple recipe that my family enjoys. It’s a pretty decent substitute for the real thing when you’re calorie conscious.

Ingredients:
– 4 medium to large apples (I used gala)
– 1 tablespoon splenda
– 1/2 tablespoon cinnamon
– 1/2 tablespoon 0 calorie butter spray
– 1 tbsp.- 1/4 cup water

Directions:
1. Wash, core, and slice (but don’t you dare peel!) all apples.
2. Mix with cinnamon and splenda.
3. spray 0 calorie butter spray into a small-med size frying pan, and add apple mixture.
4. heat on medium heat, stirring regularly for about 3 min.
5. When/If apples start to stick, or you’re afraid they’ll burn, add 1 tbsp. water at a time to the skillet.
6. Cook apples down, stirring often (adding water as often as needed) until they reach the texture you prefer.

Enjoy these as a lovely side, or throw some fat free coolwhip on top for dessert.

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100 Calorie Pumpkin Ice Cream Sandwich

22 Oct

This one is AWESOME…and it totally goes to my genius husband, who thought it up one day while looking for a sweet snack. This is so great, and I’m sure it would work pretty well with cheesecake or strawberry ice cream too!

Ingredients:
2 graham crackers
1/4 cup slow churned pumpkin patch ice cream (this one is 90 cal per 1/2 cup)

Directions:
Smoosh ice cream between graham crackers, and enjoy!

1 Ice Cream Sandwich= 100 Calories

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Low Calorie Pumpkin Pie

16 Oct

This is a fall classic. Who doesn’t love a good pumpkin pie!? Well, it’s hard to believe, but this is a delicious pie, just the way you like it, but less about 100 calories per slice! (those are real slices, not 1/16th of a pie). You may notice that this is a “crustless” pie… don’t let it turn you away. YOU WILL NEVER MISS THE CRUST, but you’ll love missing the 110 calories per slice that the crust would add. This is my favorite find this fall. The original recipe comes from “Cooking Light” magazine. This is a slight adaptation.

Pumpkin Pie

Ingredients:
– 1 egg
– 2 egg whites
– 1 can (15 ounces) pumpkin
– 3/4 cup Splenda
– 1/2 cup Bisquick mix
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1 teaspoon pumpkin pie spice
– 1 can (12 ounces) fat-free evaporated milk
– Fat Free or Sugar Free Cool Whip

Directions:

1. In a large bowl, combine the egg, egg whites, pumpkin, sugar substitute, sugar, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk.

2. Pour into a 9-in. pie plate coated with cooking spray. Bake at 350° for 35-40 minutes or until knife inserted near the center comes out clean. Serve with cool whip before serving. Refrigerate leftovers.

Makes 8 servings

1 Serving (made with splenda/sugar mix)= 117 Calories
1 Serving (made with splenda/sugar mix with 3 tbsp. cool whip)= 147 Calories
1 Serving (made with all splenda)= 93 Calories
1 Serving (made with all splenda with 3 tbsp. cool whip)= 123 Calories

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Skinny French Toast

1 Sep

People who know me in real life know that I love France, and all things “French.” I’m not sure how French toast got it’s name. I don’t think it’s origins can actually be traced to France, but I love it all the same. Here’s a skinny version just for you.

Ingredients:
6 slices Sara Lee Whole Wheat 45 calorie bread
4 egg whites
1/2 cup 1% milk
1 tsp cinnamon
1 tsp vanilla
nonstick spray
spray butter (0 calorie)

Directions:

1. Mix egg whites, milk, cinnamon and vanilla well in a bowl or shallow dish.
2. Heat a skillet to med-high (7 on my stove).
3. dip 3 slices of bread into the egg mixture, covering, but not saturating, each side.
4. Spray nonstick spray into skillet, and add each of the first 3 slices.
5. Flip slices when a nice brown crust begins to form on one side.
6. After each side is done, I spray with spray butter and allow it to sit on the skillet just long enough for the butter to form a bit of extra crust on each side of the bread.
7. Remove the first 3 slices, and make the next 3.
8. Serve with spray butter and sugar free syrup! Or top with some sugar free fruit topping!

2 Servings= 189 Calories per serving*

*calories do not include syrup or fruit topping. Only French toast itself.

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Cherry Cobbler- Under 200 Calories

21 Jul

Ingredients
-1 Jar of “no sugar added” Cherry Pie Filling

Crust
– 1/2 cup flower
– 2/3 cup oatmeal
– 1 egg
– 1 tbsp. honey
– 1/2 cup splenda
– 1 tbsp. “no fat” butter spray (like I cant believe it’s not butter spray)

-1 container of Oikos Vanilla greek yogurt for topping, optional (adds 25 cal per serving).

Directions:

1. pour cherry pie filling into a casserole dish (9×9 is too large, I used an oval 8×11).

2. in a separate bowl, mix all the crust ingredients together.

3. spread crust ingredients over top of filling.

4. Bake at 350 for 30 minutes, or until golden brown.

5. Top with vanilla greek yogurt. I split one single serve container 4 ways, adding 25 calories per serving.

4 Servings= 194 Calories per serving (without yogurt)

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Grilled Pineapple skewers

19 Jul

This is a Delicious Side on a hot summer evening. Goes great with teriyaki chicken, or grilled fish. Serve with vanilla greek yogurt or froyo for a great low cal dessert too! I bet this would be great with some low-fat coconut ice cream…

Ingredients:

– 1 fresh pineapple, sliced into chunks, about 1.5 inch x 1.5 inch
– 2 tablespoons of honey
– 1 tsp Olive Oil
– 1 tablespoon of fresh lime juice
– 1 tsp cinnamon
– 4 metal or wooden “skewers”

Directions:

1. If you’re using wooden skewers, soak them in water for 10 min or so before putting kabobs together. This keeps the ends of the sticks from catching fire during grilling.

2. Preheat grill and set it to medium temp.

3. Mix last 5 ingredients together in a small bowl. mix well to break up cinnamon.

4. String pineapple chunks evenly onto skewers.

5. Brush marinade mixture onto pineapple skewers evenly. If you have some left over, you can re-apply halfway through grilling.

6. Apply non-stick spray or oil to grill surface to avoid sticking (please be careful and don’t spray aerosol spray directly into open flame of your grill. Use a paper towel to appy oil, or remove grill grates to spray with non-stick)

7. Place the skewers onto the grill. Cook over medium for about 5 minutes, turning pretty regularly to avoid burning.

8. After 5-7 minutes, turn heat up to med-high and allow marinade to caramelize under higher temp. Your pineapple should be turning a beautiful shade of caramel brown on all sides. turn frequently to avoid burning.

9. Once you’ve reached the color you’re happy with, remove from the grill, and serve warm.

Peanut Butter Pie

3 Jun

Ingredients

– 1 chocolate graham cracker crust
– 1 8 oz block of fat free cream cheese, softened
– 1/2 cup confectioners sugar
– 2/4 cup “better ‘n peanut butter” spread
– 1/2 container of cool-whip lite or free

Directions:

1. mix cream cheese and peanut butter.
2. add confectioners sugar
3. gently fold in cool whip.
4. pour mixture into pie crust
5. freeze for 2 hours.
6. serve frozen or thaw in refrigerator 1-2 hours before serving.

Optional: Serve with remaining cool whip for garnish.

serves 8: 305 calories per slice (not counting cool whip as garnish)

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