Sunday, July 27, 2008

No-Flour Peanut Butter Cookies

I've seen this recipe before, but I needed to try it for myself. My co-worker Karen loves peanut butter so I thought I would surprise her with these. It only uses 3 ingredients, and one of them isn't flour! You'll become a believer of this recipe when you try it.



No-Flour Peanut Butter Cookies
Makes 34

1 cup peanut butter
1 cup sugar (I used a combination of brown sugar and granulated sugar)
1 serving egg substitute
1/2 teaspoon granulated sugar

Preheat oven to 375F. Place peanut butter, sugar, and egg substitute in a medium bowl. Beat with an electric mixer on low speed until mixture is combined and resembles cookie dough, about 2 minutes.

Roll dough into equal size balls, about 1-inch in diameter. Place about 2 inches apart on ungreased baking sheets. Using a fork, create a cross-hatch pattern on top, flattening the balls. Bake for 10 minutes, turning baking sheets halfway through baking. Remove sheets from oven. Sprinkle sugar over warm cookies. Let cookies cool completely.

(Each cookie is 2 pts.)

Sesame Garlic Shrimp

Well, Newman's Own has another marinade that is really tasty (Stop 'n' Shop has them on sale for 2 for $5). The Sesame Ginger is very good with beef, chicken and, as I found out, shrimp. I let it marinade for about 1 hour for more flavor, and tossed whatever vegetables I had. Of course, I had zucchini (and will for a while longer), plus I had leftover peas in the fridge. If you want, you can add chopped green or red pepper, broccoli or carrots when adding the zucchini in this recipe. I served it over brown rice, but you can serve it with anything. Also, it can easily be doubled.



Sesame Ginger Shrimp
Serves 1

8 large raw shrimp, peeled and deveined
1/3 cup Sesame Ginger marinade
1 medium zucchini, diced
1/4 cup green peas

Place the peeled shrimp in a resealable plastic bag. Add the marinade. Place in the refrigerator and let marinate for 1 hour.

Spray a large skillet or wok with nonstick cooking spray. Add the zucchini and sauté over medium heat until softened and lightly browned around the edges, about 3 minutes. Add shrimp and marinade. Cook, stirring constantly, until shrimp are pink and cooked through, and zucchini are softened, 6-8 minutes. Add peas, and continue cooking until heated through, about 1 minute. Serve immediately.

(Each serving is 5 pts.)

Wednesday, July 16, 2008

Zucchini, Corn & Tomato Salad



Well, the first crop of zucchini has been harvested from my garden and I'm so excited! I go out to my garden every night to check on them. I'm obsessed.

I needed to enjoy my first zucchini fresh, I didn't want to ruin the flavor by cooking it. So, I decided to make a simple salad.



Zucchini, Corn & Tomato Salad
Serves 2

1 medium zucchini
1 cup cherry or grape tomatoes
1/3 cup cooked corn kernels (I used Trader Joe's Roasted Corn)
3 large leaves basil, sliced
1/4 cup balsamic vinegar
2 tsp olive oil
1 tsp Italian seasoning

Cut the zucchini into slices, and then again into quarters. Cut the cherry tomatoes in half. Combine the cut zucchini and tomatoes, along with the corn, in a medium bowl. Add the basil. 

In a small bowl, combine the vinegar, oil and Italian seasoning. Mix well. Pour over vegetables in bowl. Mix well. Cover and chill at least 4 hours or overnight (for best flavor).

(Each serving is 2 pts. For a satisfying meal, I served it with my Cornmeal-Crusted Tilapia.)

Tuesday, July 15, 2008

Stella D'oro 100 Calorie Breakfast Treats

I have to tell you about what I found in the aisle at the supermarket. When I was little, I wasn't the best eater, especially when it came to breakfast. Since I had to eat something, my mom would buy me cookies to eat (believe me, I was as skinny as a rail back then). Some of my favorites were from the Stella D'oro line.

I happened to be looking at the cookies as I was shopping last week and I looked down and saw the 100 calorie packs for the Stella D'oro Breakfast treats. I figured, why not give them a try?

They are as good as I remember them to be. The best part is that you get so much in that one little bag, you wouldn't believe it. Each bag is 2 points and it is very filling with a cup of coffee.

Now if they would only come up with the Swiss Fudge cookies in 100 calorie packs, but that would be about the size of a crumb!

Monday, July 14, 2008

Mixed Berry Tart

My very good friend, Brenda, was visiting the area from Tampa, Fl, and had a little gathering for all her NY/NJ/CT friends. I was so happy to see her and her family. I feel like I hadn't seen them in a while. I couldn't believe how much her nieces had grown! I wanted to bring a dessert that I would be able to enjoy without much guilt and decided on this fruit tart. I wasn't sure if it was going to be that easy to make, since I haven't ever made a tart from scratch, but it was surprisingly easy. And it was so delicious! If you don't want to create your own tart crust, you could probably use a ready-made reduced-fat graham crust.



Mixed Berry Tart
Serves 8

10 whole reduced-fat cinnamon graham crackers
5 Tbsp unsalted butter, melted
1/4 cup packed light brown sugar
1 pound strawberries
2 cup blueberries, about a pint
6 oz raspberries
1 cup water
1/3 cup unpacked light brown sugar
3 Tbsp uncooked tapioca
1 tsp vanilla extract

Preheat oven to 375F. Spray a 10-inch tart pan with a removeable bottom with nonstick cooking spray. Place the graham crackers in the bowl of a food processor. Process until crumbs form. Place the crumbs in a large bowl. Add the melted butter and 1/4 cup brown sugar. Mix until crumbs are moistened and combined. Press into the bottom and up the side of the tart pan. Bake until browned and crisp, about 10 minutes. Let cool completely.

Wash and dry all the berries. Hull the strawberries and cut in half. Reserve about 1 1/2 cups strawberry halves, blueberries and raspberries for the topping; set aside.

Place the water, 1/3 cup brown sugar, tapioca and vanilla extract in a large saucepan over low heat. Add the remaining berries to the pot. Use a potato masher and mash berries in the pot. Mix well and let cook until mixture is thickened, about 10 minutes. Let cool completely.

Pour the filling into the cooled tart crust. Arrange reserved berries on top of the filling. Place in the refrigerator for about 6 hours or overnight. Bring to room temperature before serving.

(Each serving is 5 points.)

Saturday, July 12, 2008

Herb Garlic London Broil

I haven't made steak in a while, but I did find a really good marinade. It's Herb Garlic from Newman's Own and it is delicious. I let it marinade overnight, which made the beef really tender.



Herb Garlic London Broil
Serves 6

1 1/2 lb. top round London Broil or flank steak
1/2 cup Newman's Own Herb Garlic Marinade
8 ounce container baby bella mushrooms

Place the London Broil in a large ziploc plastic bag. Add the marinade. Place the bag with the London Broil in the refrigerator; let marinate overnight.

Preheat broiler to low. Place the London Broiler on a broiler pan. Cut the mushrooms into quarters. Place the mushrooms on a large piece of aluminum foil and spoon some of the marinade from the plastic bag onto the mushrooms. Close up foil over mushrooms. Place the mushrooms in the bottom shelf of the oven. Place the London Broil in the oven. Broil the beef until desired doneness, about 30 minutes for medium well (about 150°F.).

Let beef rest for about 5 minutes before slicing. Place the beef on a cutting board and slice the beef against the grain into thin slices. Serve the sliced beef with the mushrooms.

(Each serving is 5 points.)

Wednesday, July 2, 2008

Berry Crescent Strudel

Strawberries and blueberries are perfectly sweet these days. I wanted to come up with a quick dessert or brunch idea, and I just happened to have a canned of reduced-fat crescent roll dough in my fridge that was just about to expire (I keep staples in the kitchen for when I get the urge to cook or bake, but that was an exception).

Berry Crescent Strudel
Serves 9

1 can (8 ounces) reduced-fat crescent roll dough
1 1/2 cups mixed sliced berries (I used sliced strawberries and whole blueberries)
2 teaspoons sugar, divided
1/4 teaspoon cinnamon

Preheat oven to 375F. Spray a baking sheet with nonstick cooking spray. Unroll crescent roll dough on the prepared baking sheet and pinch seams to seal.

Place the berries in a medium bowl. Combine 1 1/2 teaspoons sugar and the cinnamon in a small bowl. Add to the berries in the bowl. Mix well. Spoon the berry mixture down the center of the crescent roll dough. Fold over both sides toward the middle, cover the berries. Pinch ends on top and at the sides to seal.



Spray the top of the sealed crescent dough with nonstick cooking spray. Cut several slits on top. Sprinkle the top with the remaining 1/2 teaspoon sugar. Bake until dough is browned, about 15-18 minutes. Cut into 9 pieces to serve.



(Each serving is 2 points.)

Tuesday, July 1, 2008

Tuna Croquettes

My mom used to make tuna croquettes for us when I was growing up. I know I mentioned that my mom didn't cook well, but she did try on occasion. Although when she did make them, I couldn't eat them again for about a month since they made me feel a little queasy afterwards, but I digress.

My version is much lighter and less greasy (they're baked not fried). I added Adobe seasoning, which I found at Penzy's but it's not necessary to add it. Or you can substitute any other spice seasoning. I served it with whole wheat couscous, but you can serve it with any rice dish or even some pasta.



Tuna Croquettes
Serves 3

2 cans (6 ounces each) solid white tuna in water
1/4 cup fat-free egg substitute
1/4 cup seasoned bread crumbs, divided
1 tablespoon light mayonnaise
2 teaspoons Dijon-style mustard
1 teaspoon Adobo seasoning (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper

Drain tuna well and add to a large bowl. Add the egg substitute, half of the bread crumbs, the mayonnaise, mustard, seasoning (if using), salt and pepper. Mix well. Form the mixture into 6 patties. Place the remaining bread crumbs on a plate. Pat the patties into the remaining bread crumbs to coat. Chill patties for about 1 hour.

Preheat oven to 375F. Line a baking sheet with aluminum foil and spray generously with nonstick cooking spray. Place tuna patties on the prepared baking sheet. Spray patties with some of the cooking spray. Bake for 25 minutes, turning halfway through, until lightly browned. (If you would like them more crisp, place them under the broiler for about 5 minutes, but make sure to keep an eye on them!)

(Each serving, 2 patties, is 4 points!)