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Moist, Delicious, Dark...and Nutritious! "Healthified" Mimi's Carrot Raisin Bread Can Be Yours!

Saturday, August 01, 2009

Now the tastiest carrot-raisin bread ever can be yours to create and enjoy at home with no guilt attached! It comes out of the oven smelling like heaven on earth.

Serve while it's warm, and don't be stingy! The original Mimi's recipe boasts a whopping 481 calories and 27 g of fat for a comparable serving size. This recipe contains only 207 calories per serving and 9 g of fat, without sacrificing any of the original recipe's flavor or texture. This lighter version is also packed with omega-3's, fiber, vitamins and minerals.

Serve this versatile bread as a side dish with a meal, as a complete breakfast, or as a dessert with a dollop of light whipped cream (not included in calorie count.)
Mimi's Café Carrot Raisin Bread Light

Whole Wheat Flour, 1.5 cup
Baking Soda, 1 tsp
Baking Powder, 2 tsp
Cinnamon Powder, 2 tsp
Allspice, .25 tsp
Salt, .5 tsp
Canola Oil, .25 cup
Applesauce, unsweetened, .75 cup
Molasses, .25 cup
Water, 6 tbsp
Brown Sugar, .25 cup, packed
Splenda Brown Sugar, 1 cup
Egg, fresh, 1 large
Flax Seed Meal (ground flax), 2 tbsp
Pineapple, canned, .5 cup, crushed (one 8 oz can)
Walnuts, .5 cup pieces or chips
Raisins, .5 cup, packed
Carrots, raw, .5 cup, shredded

1. Sift first 6 ingredients into a mixing bowl.

2. In a separate bowl, whisk together the oil, applesauce, molasses, water, brown sugar, Splenda, egg and flax.

3. Stir the liquid mixture into the flour; mix well.

4. Add the last four ingredients; stir again.

5. Grease and flour a 9-inch square pan.

6. Bake at 350 degrees for about 40 minutes.

Yields 12 servings.

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 207.9
Total Fat: 8.9 g
Cholesterol: 17.7 mg
Sodium: 297.6 mg
Total Carbs: 35.2 g
Dietary Fiber: 3.2 g
Protein: 3.9 g


Feel Like Fallin' Apart? Pot Roast Saves the Day!

Wednesday, July 29, 2009

No shortage of busy days can make even the most organized mom tempted to resort to pre-cooked and packaged meals to solve the dinner dilemma. On days like these, I like to have a few "go-to" meals at my fingertips that are easy to prepare, are nutritious, and that my family will eat!

This is one of our favorites! Handed down from my Norwegian grandmother, to my mom, to me, and now to my grown daughter, the recipe is so good that it has changed little through the generations. In fact, the only real change that has occurred is that we sometimes transfer the roast to a crock pot so that we can leave it alone to simmer all day while we are working or playing, a luxury that my grandmother did not have.

Simmer all day for a savory roast that falls apart when you remove it from the broth. And don't forget to save the leftover broth for a delicious soup or stroghanoff base! The liquid freezes well. I like to pour it into leftover peanut butter jars, which are the right size portions for soup.

Note: Cardamom strength varies. Add a little more or a little less to taste, depending on the purity of the brand that you use.

Savory Fall-Apart Sunday Pot Roast with Potatoes & Carrots

This pot roast will remind you of Sundays sitting around the table at Grandma's house. Simmer slowly to create a lean roast that falls apart (no slicing necessary!)

Cardamom gives it a unique flavor. The broth is lean and tasty, perfect to pour over meat and potatoes in place of gravy. Save leftover broth for a delicious soup base.

Baby Carrots, raw, 40 medium
Olive Oil, 1 1tsp
Flour, white, 1 Tbsp
GARLIC SALT, 1/2 tsp
Cardamom, ground, 1 tsp
Pepper, black, 1 tsp
Lawry's Season Salt, 1/2 tsp
Water, tap, 6 cup
Potato, raw, 6 medium (scrubbed and cut in quarters)
Beef Top Round Roast, 2.5 to 3 lbs
Onions, raw, 2 medium (quartered)

1. Rub raw roast with flour and sprinkle with garlic salt.

2. Place olive oil in a heavy pot and warm over medium-high heat. Add pot roast and brown, turning until all sides are well- browned.

3. Cover with water. Add onions and spices. Bring to a boil and then reduce heat to medium-low. Cover and simmer 4-6 hours.

4. Add potatoes and carrots. Spice to taste. Optionally, add 1 tsp of salt. Cover and simmer 1-2 hours.

5. To serve, remove contents from broth and place in serving dish. Meat should fall apart easily. Serve with broth on the side (in place of gravy.)

Number of Servings: 8

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 399.8
Total Fat: 12.3 g
Cholesterol: 56.3 mg
Sodium: 267.9 mg
Total Carbs: 35.4 g
Dietary Fiber: 5.1 g
Protein: 35.4 g

  Member Comments About This Blog Post:

LAURAK1993 7/30/2009 7:53AM

    Sounds wonderful to me. I love a pot roast, but don't have them to often, because my husband doesn't like them. If I fix one, he only eats the roast, he likes potatoes, but not carrots, and says the potatoes taste like the carrots. He always says to fix a pot roast if I want it, but then I feel guilty that he only eats the roast so, then I end up fixing mashed potatoes, and corn for him. Takes all the fun out of having a pot roast.

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MITSRN 7/29/2009 10:40PM

    I can't tell you how many times a pot roast has saved the day! Thanks for sharing your recipe. This is different than the one I usually do but up for the challenge.

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Chocolate Raspberry Profusion, Anyone?

Tuesday, July 28, 2009

Although I find them slightly suspicious, I also envy people who don't like chocolate. I am not one of them. I love chocolate. In fact, I would describe myself as a hopeless cause in the grip of a chocolate obsession. The darker, the richer, the smoother, the more layers, the better. There are moments of deep longing and hunger that only really good chocolate will satisfy.

However, since it is no longer acceptable for me to be a slave to the foods that I love, the divine obsession must be controlled. Giving up chocolate altogether is not a decent enough option to even consider, but I am open to trying more healthful chocolate options and practicing portion control for the sake of my health. There is an expression that I like to modify in my head, "Eat less (chocolate) to live longer and eat more (chocolate.")

When the urge to indulge strikes, I head for the kitchen to experiment with my favorite chocolate recipes. The goal is to create an exquisite chocolate experience with a large enough portion size to satisfy, but which also contains a reasonable number of calories. Not an easy task, but it's been fun experimenting!

The recipe below has become one of my favorites. I have served it several times, with rave reviews. It is decadent to serve to guests. And, unless you are like me and love to brag, you don't even have to tell them that it is reduced in fat and calories. They'll never guess!

Chocolate Raspberry Ganache Brownies

Boasting a layer of chewy fudge brownies topped by smooth ganache icing, these rich, decadent brownies will satisfy the taste buds for less than 200 calories each. The original recipe boasted more than 350 calories per bar. These taste just as good, for nearly half the fat and calories. Serve with a scoop of reduced fat vanilla ice cream for an even more delicious treat!

Brownie Mix, Duncan Hines Family -Style Chewy Fudge Brownies
Water, tap, 1/4 cup
Canola Oil, 1/4 cup
Applesauce, unsweetened, 1/4 cup
Egg, fresh, 2 large
Milk, 1%, 1 cup
Semisweet chocolate, 1.25 cup chips (I prefer mini-chips)
Butter, salted, 1 tbsp
Smucker's sugar free red raspberry preserve, 2 tbsp
Sucralose (like Splenda), 1 tbsp
Rum, 1 fl oz

1. Spray the bottom of an 11" x 13" cake pan with cooking oil spray. Preheat oven to 350 degrees.

2. Prepare brownies by blending brownie mix, water, oil, applesauce, eggs and 1/4 C of chocolate chips until well mixed. Pour into pan and cook for 30 minutes, or as directed on brownie mix box. Remove from oven and cool.

3. When brownies are cooled, mix milk, 1 C of chocolate chips, butter, sucralose and rum in a sauce pan. Warm over low heat, stirring often.

4. Place preserves in a microwaveable bowl and heat until melted. Pour through a strainer to remove seeds and add to sauce pan with chocolate mixture.

5. Heat chocolate mixture, stirring until chocolate is completely melted and mixture is smooth. Pour over the top of the prepared brownies. Cover and cool in refrigerator until ganache is set.

6. Slice brownies and serve with vanilla ice cream or place a raspberry on the top of each brownie.

Number of Servings: 24

Nutritional Info
Servings Per Recipe: 24
Amount Per Serving
Calories: 181.5
Total Fat: 8.0 g
Cholesterol: 19.5 mg
Sodium: 14.2 mg
Total Carbs: 26.9 g
Dietary Fiber: 1.4 g
Protein: 2.9 g

  Member Comments About This Blog Post:

LSSNELL229 7/28/2009 1:24PM

    Do you know that I love you, lmao? I am in awe with this recipe. I am making this as soon as possible.

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CFMOSS 7/28/2009 11:38AM

    Oh my word - and I just wrote on another posting about chocolate being my temptation struggle. Wow! Love the reduced calorie features. Thanks.

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DOSIDOUGH 7/28/2009 11:31AM

    Sounds sooooo good!

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APERSAND 7/28/2009 9:22AM

    My mouth is watering just reading this! I'll be trying these VERY soon!

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"Artisanal" Pizza Recipes for the Ambitiously Lazy

Sunday, July 26, 2009

Pizza....love that crusty, saucy, cheesy stuff (Yes, I read "Slice..." a blog dedicated to the love of the Italian pie.) When I reference "pizza," I do not mean the stuff that is delivered to your door in 30 minutes, loaded with grease, and light on imagination. I'm talking about artisanal pizza, i.e. the kind made by a pizza artist with homemade crust and inspired topping choices that entice the appetite. My sister is one such pizza artist. Although we often resort to cheese and pepperoni due to the abundance of children that we have between us, her homemade crust recipe is too die for!

I, however, am what my husband calls "ambitiously lazy" when it comes to pizza. I want great pizza that is economical, healthy, and also EASY to prepare at home. The following recipes are the result of my ambitious laziness. Each pie is simple to prepare, out-of-the-ordinary, and will set you back less than 200 calories per slice!

Serve with 136 Calories Caesar Salad for a complete meal. The recipe can be found at recipes.sparkpeople.com/recipe-detai

P.S. These pizzas are so simple, that after helping me to prepare them a couple of times, my children can now make them on their own. They prepare the pizza, I throw the salad together, and voila! Dinner is served in less than 30 minutes.

Buono Appetite!
Simple Broccoli Chicken White Pizza

Broccoli, frozen, 1/2 of 10 oz package
2% Mozzarella, 1/2 cup shredded
DiGiorno Reduced Fat Alfredo Sauce - 1 cup
Tyson Grilled Chicken Breast Strips, 6 oz thawed
Boboli 100% Whole Wheat 12" Thin Pizza Crust
Garlic Salt and Seasoned Salt to taste

1. Preheat oven to 350 degrees. Spray a round pizza pan with olive oil cooking spray and sprinkle with garlic salt.

2. Place Boboli on pan. Top with Alfredo sauce, spreading in a circle nearly to the edges.

3. Sprinkle chicken strips with garlic salt and seasoned salt. Break into bite-sized pieces and spread evenly on pizza crust.

4. Spread broccoli and mozzarella cheese evenly on top of pizza. Place in oven and bake 15-20 minutes, until cheese is melted and slightly brown.

5. Slice in 8 pieces and serve with 136 Calorie Caesar Salad.

Number of Servings: 8

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 206.4
Total Fat: 7.3 g
Cholesterol: 28.8 mg
Sodium: 730.5 mg
Total Carbs: 23.6 g
Dietary Fiber: 3.7 g
Protein: 13.0 g

"Healthified" CPK Barbecue Chicken Pizza

Boboli 100% Whole Wheat 12" Thin Pizza Crust
Barbecue Sauce, 3/4 cup
Red Onion, raw, 1/3 medium, sliced
Tyson Grilled Chicken Breast Strips, 6 oz thawed
Smoked Gouda Cheese, 2 oz, sliced into extra-thin rounds
2% Mozzarella, 1/2 cup shredded
Cilantro, fresh, 1 tbsp

1. Preheat oven to 350 degrees. Spray a round pizza pan with olive oil cooking spray and sprinkle with garlic salt.

2. Place Boboli on pan. Top with barbecue sauce, spreading in a circle nearly to the edges.

3. Sprinkle chicken strips with garlic salt and seasoned salt. Break into bite-sized pieces and spread evenly on pizza crust.

4. Spread red onion, cilantro, gouda rounds and mozzarella cheese evenly on top of pizza. Place in oven and bake 15-20 minutes, until cheese is melted and slightly brown.

5. Slice in 8 pieces and serve with 136 Calorie Caesar Salad.

Number of Servings: 8

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 174.3
Total Fat: 5.2 g
Cholesterol: 21.3 mg
Sodium: 523.7 mg
Total Carbs: 21.0 g
Dietary Fiber: 3.5 g
Protein: 11.7 g

  Member Comments About This Blog Post:

CYCLISM222 7/27/2009 2:58PM

    I've been wanting to make some homemade pizza, so I know what is on it! Thank you for sharing these recipes, and the useful nutritional info as well!! emoticon

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Simple Leftover Ham Bone, Carrot and Lentil Soup

Saturday, July 25, 2009

I was recently given a leftover ham bone that was intended for my dogs, but being of frugal German stock, I had to make soup first! As a child, I learned from my Opa (Grandfather,) who never wasted anything, to use a ham bone to prepare a delicious soup or stew base. I definitely inherited my love of soups from him.

Soup may seem like a strange choice for a hot July day in Arizona, but I had to use the ham bone before it spoiled and I also had a bag of lentils languishing in the pantry. So, I have prepared the soup and put it in the freezer to serve when the temperature cools down. Can't wait! This is definitely comfort food, and at less than 100 calories per serving, I can enjoy two bowls to warm my tummy on a crisp, autumn night.

BTW...the dogs enjoyed the ham bones when I was done with them. =)

Simple Leftover Hambone, Carrot and Lentil Soup

Hambone or Hamhock
Onions, raw, 1 medium, diced
Baby Carrots, raw, sliced in thirds
Water, tap, 6 cup
Lentils, 2 cup (or 1 lb. bag)
Spinach, fresh, half of 10 oz package
Olive Oil, 1 tsp

Optional Ingredients:
Garlic Salt
Berbere Spice or Curry Powder
Seasoning Salt

1. Warm olive oil is stock pot over medium heat. Add diced onions and sliced carrots. Saute until onions are translucent.

2. Add 3 cups of water and the ham bone to the pot. Bring to a boil. Turn heat down, cover and simmer for 2 or 3 hours.

3. Remove from heat and allow to cool to room temperature. Place pot in refrigerator until the contents are cold.

4. Remove pot from refrigerator. Remove hambone and spoon off the white fat that will collect at the top of the liquid. Discard fat.

5. With fingers, remove meat from ham bone, tearing it into bite-sized pieces. Return meat to the pot and discard the bone.

6. Add 3 cups of water and lentils to pot. Bring to a boil, then reduce heat and simmer 30-60 minutes. Add spices to taste. Do not add salt or garlic salt until the end of the cook time or the lentils may become tough.

7. Stir in spinach and serve. Enjoy!

Number of Servings: 8


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