Nut Berry Rice Cake Crunch

(Cindy’s favorite snack)

Healthy Cooking: Rice Cakes
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This snack is yummy, fast, and will kill your sweet craving! Its healthy, high in protein and big on taste!

Ingredients:

  • 1 Caramel Corn Rice Cake
  • 2 tablespoons of Greek yogurt
  • 2 strawberries sliced
  • 10-12 Almonds
  • A pinch of mozzarella cheese
  • A dash of cinnamon
  • 1 packet of stevia
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Directions:

  1. Spread the yogurt on top of the rice cake
  2. Layer with sliced strawberries
  3. Top with Mozzarella cheese, almonds, cinnamon, and stevia
  4. No baking required!
  5. Serve and enjoy!

Chicken Shawarma

Ingredients:

  • 2 tablespoons fresh lemon juice
  • 1 teaspoon curry powder
  • 2 teaspoons extra virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 3 garlic cloves, minced
  • 1 poundskinless, boneless chicken breast, cut into 16 (3-inch) strips
  • Sauce:
  • 1/2 cupplain 2% reduced-fat Greek yogurt 
  • 2 tablespoons tahini
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • Remaining ingredients:
  • Cooking spray
  • 4 (6-inch) pitas
  • 1 cup chopped romaine lettuce
  • 8 (1/4-inch-thick) tomato slices
  1. 1. Preheat grill to medium-high heat.
  2. 2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.
  3. 3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
  4. 4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
  5. 5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

Apple Cinnamon Slices over Frozen Greek Yogurt

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Ingredients:  

Apple Cinnamon Slices

3 medium apples, peeled & sliced thin {I used Pink Lady}

1/2 tsp. cinnamon

4 tsp. brown sugar ( brown sugar-stevia)

2 graham crackers, broken into small pieces

 

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Directions

Peel the apples & slice them into thin pieces.  Sauté them in a large skillet (you can add a 1/2 T butter, if desired), along with cinnamon and brown sugar until slightly tender and caramelized. 

I used the Frozen Greek Yogurt from Ben & Jerry's with this recipe. Very high in sugar, so moderation is key :)

Remove from the heat and then chill until ready to use.  You don’t want to add hot apples to ice cream… that doesn’t work out so well!

Black Bean Soup with Turkey Bacon

Black Bean Soup

I have a large dinner party this past weekend and this soup was a huge success!

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Ingredients

  • 10 slices Turkey bacon, finely chopped
  • 2 medium onions, chopped (about 2 1/2 cups)
  • 6 garlic cloves, pressed
  • 1 (14 1/2-ounce) can reduced-sodium chicken broth
  • 1 1/2 cups canned chopped tomatoes
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 4 (15 1/2-ounce) cans black beans, drained but not rinsed
  • Kosher salt and freshly ground black pepper
  • 1 bunch cilantro
  • juice of 1/2 lime
  • Thinly sliced scallions, for garnish
  • Greek Yogurt, for garnish
  • Mozzerella Cheese, for garnish

Directions

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

Key Lime Pie

 Key Lime Pie- YUMMY! :) 

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Ingredients:

1 tablespoon wheat germ

2 cups plus 1 tablespoon sugar substitute (recommended: Splenda)

16 ounces light or fat free cream cheese, room temperature

1 cup plain greek yogurt

1 cup whole milk Cottage Cheese

3/4 cup Key lime juice (fresh or bottled)

2 tablespoons no sugar added vanilla extract

1/4 cup hot water

2 limes, zested, divided

3 envelopes unflavored gelatin (recommended: Knoxx brand)

3/4 cup boiling water

Special Equipment: 9.5 deep pie plate 

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Directions:

Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.

In the bowl of an electric mixer, beat the softened cream cheese, greek yogurt, cottage cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.

Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the freezer for 1 hour or until firm. Serve.

CINDY'S BANANA CREAM CHEESE BREAD

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CINDY'S BANANA CREAM CHEESE BREAD

FILLING:

  • 1 CUP GREEK YOGURT
  • 1/4 CUP STEVIA 
  • 4 OUNCES GREEK YOGURT CREAM CHEESE, SOFTENED
  • 1 EGG

BREAD:

  • 3 CUPS WHOLE WHEAT FLOUR
  • 2 TSPS BAKING SODA
  • 1/2 TSP SALT
  • 2 CUPS BAKING STEVIA
  • 1 CUP SMART BALANCE BUTTER, MELTED
  • 1/3 CUP BUTTERMILK SUBSTITUTE 

(It only takes five minutes to prepare. 1 cup of milk, 1 tablespoon of white vinegar or lemon juice. Place the tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add the milk into the measuring cup to the one cup line. You will then need to let it stand five minutes. Then use as much that the recipe 

calls for)

(15 OUNCE ) MASHED BANANAS ( ABOUT 4 AVERAGE BANANAS)

4 EGGS

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DIRECTIONS:

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 2 ( 9X5 INCH ) LOAF PANS. SET ASIDE.

COMBINE ALL FILLING INGREDIENTS IN SMALL BOWL. BEAT AT MEDIUM SPEED, SCRAPING BOWL OFTEN, UNTIL WELL MIXED. SET ASIDE.

COMBINE FLOUR, BAKING SODA, AND SALT IN MEDIUM BOWL. COMBINE 2 CUPS STEVIA , MELTED BUTTER, BUTTERMILK SUBSTITUTE, BANANAS AND 4 EGGS IN LARGE BOWL. BEAT AT LOW SPEED, SCRAPING BOWL OFTEN, UNTIL SMOOTH. CONTINUE BEATING, GRADUALLY ADDING FLOUR MIXTURE AND SCRAPING BOWL OFTEN, UNTIL WELL MIXED. SPOON 1/4 ( ABOUT 2 CUPS ) BANANA BATTER INTO EACH LOAF PAN. CAREFULLY SPREAD 1/2 OF FILLING MIXTURE OVER BATTER IN EACH PAN. TOP EACH WITH REMAINING BATTER. CAREFULLY SPREAD BANANA BATTER TO EDGE OF PANS. BAKE 65 TO 70 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL 10 MINUTES; REMOVE FROM PAN. COOL COMPLETELY


Cindy's Version of Grilled Lamb Loin Chop with Roasted Mustard/Sage Sweet Potatoes, Mexican Mint Marigold Pesto and Warm Goat Cheese Sauce

Cindy's Version of Grilled Lamb Loin Chop with Roasted Mustard/Sage Sweet Potatoes, Mexican Mint Marigold Pesto and Warm Goat Cheese Sauce

This recipe was very elegant and not difficult at all to make! Found the recipe on Food Network, then I modified it to make it more healthy and less fattening!

 

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Ingredients 

Sweet Potatoes:

  • 1 tablespoon olive oil
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey (called for maple syrup)
  • 1 tablespoon minced fresh sage leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 small sweet potatoes, peeled, cut into 1/4-inch thick disks
  • Cooking spray

 

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Pesto:

  • 1/4 cup Mexican mint marigold (or tarragon), packed
  • 2 cloves minced garlic
  • 1 tablespoon grated Parmesan
  • 2 tablespoons chopped pecans
  • 1/4 cup chicken stock or water ( I used low sodium)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

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    Goat Cheese Sauce:
  • 6 tablespoons chevre (goat cheese)
  • 4 tablespoons almond milk (called for half & half)
  • 1 tsp of cornstarch
  • Lamb:
  • 4 (5 to 6-ounce) lamb loin chops
  • Salt
  • Pepper


 

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Directions

Sweet Potatoes: 

Preheat the oven to 365 degrees F.

Combine the first 6 ingredients. Toss with the sweet potatoes. Place the sweet potatoes in a single layer on a sprayed baking sheet. Roast for 20 to 25 minutes until beginning to brown.

Pesto:

Combine all ingredients in a food processor or blender and puree.

Goat Cheese Sauce:

Combine the goat cheese and almond milk in a small saucepan and heat over low heat until goat cheese is melted and sauce is warm.

Lamb:

Preheat a grill or grill pan over high heat.

Season the lamb with the salt and pepper. Grill to desired doneness, about 3 minutes per side for medium rare.

To serve, divide the sweet potatoes onto 4 plates, loosely stacking them towards the center. Position a lamb chop on each stack. Drizzle pesto around the potatoes. Spoon goat cheese sauce over lamb.


Pan Seared Flounder Fillets

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I got some fresh wild caught flounder from Fresh Market on sale Saturday, first time cooking flounder.. these were YUMMY! Along with the sale on flounder, stopped by Jimmy Lowe's fruit stand, and picked up these Amish Made Tomato Basil Noodles :)

Ingredients:

  • 4 skinless flounder-fillets
  • Sea salt & pepper to taste
  • Whole wheat flour for dredging fish
  • 2 tablespoons of canola oil
  • 4 tablespoons of smart balance butter spread, divided
  • 1 lemon, squeezed
  • 1 small bottle capers
  • 1 cup of almond milk
  • 1/2 cup of greek yogurt
  • 2 minced cloves of garlic

Directions:

  1. Cook pasta as directed, I made a white creme sauce for this pasta
  2. In a small sauce pan, on low/simmer heat together almond milk, butter, greek yogurt, garlic, and 1 tablespoon of butter. Add in salt & pepper for taste
  3. Wash Fillets in cold water and pat dry, sprinkle with salt & pepper
  4. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat skillet on high heat until butter melts.
  5. Keeping heat at medium-high, cook fish on 1 side about 3 minutes, until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once. 
  6. Remove fish to serving platter. Turn off heat. Into hot skillet, whisk remaining 1 tablespoon butter. Add lemon juice. Pour in capers , liquid and all. Whisk. Pour thin sauce over fish fillets. Serve with a side of pasta and veggies. Enjoy with a colorful salad!!!!

Greek Yogurt Crumb Cake

This crumb cake will definitely be a crowd pleaser! I made this last night for a dinner party and my husband begged our guests to take some with them so he wouldn't be tempted to eat the whole pan :)

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Ingredients:

  • 4 1/2 cups of flour ( I used almond flour for a gluten free dessert)
  • 2 cups of baking stevia
  • 1 cup of dark brown sugar ( I used stevia brown sugar mixture)
  • 1 tsp of sea salt
  • 1 tsp of ground cinnamon
  • 1 tsp of allspice
  • 4 cups of smart balance butter spread
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp of baking soda
  • 1 cup of plain greek yogurt
  • 3 Eggs
  • Confection Sugar or baking Stevia for a light dusting

Directions:

1. In a large bowl mix together 2 cups of flour, 1/4 cup of baking Stevia, the brown sugar, 1/2 tsp of sea salt,  the cinnamon, and allspice. Mix well. Using a fork, mix in 2 cups of melted smart balance butter spread until crumbly and set aside. 

2. Preheat oven 350 degrees. Spray with cooking oil a 11x15 glass cooking dish. 

Using an electric mixer, cream the remaining 2 cups of melted smart balance butter spread at high speed. Gradually blend in the remaining 2 cups of baking Stevia. Beat until fluffy. Increase the mixer and blend in 1 egg at a time. Beat in the vanilla, 1/2 tsp of sea salt, and baking soda.

3. Lower the mixture speed to low; gradually beat in 1 1/4 cups of flour. Mix in 1/2 cup of plain greek yogurt until blended together. Mix in remaining 1 1/4 cups of flour and 1/2 cup of greek yogurt.

4. Pour in to prepared glass baking dish. Spread evenly and then top with Crumble evenly over the batter. Bake until cake feels spongy and a toothpick inserted comes out clean. Approx. 40 minutes

5. Let cool, dust with Confection sugar or Baking Stevia. Cut into squares and ENJOY!

Shrimp & Crab Enchiladas

Shrimp & Crab Enchiladas

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Ingredients-

  • 1 pack of Artisan Whole grain tortillas
  • 8 oz shredded low fat cheddar cheese
  • 8 oz crab meat drained
  • 1 pound of cooked medium shrimp, deveined
  • 20 oz of jalapeno salsa
  • 8 oz of plain Greek yogurt
  • 1/4 cup of green onions (chopped)
  • Sea Salt & Pepper to taste

Directions-

Preheat oven to 350 degrees

Lay out tortillas on a flat surface

Mix the shrimp, crab meat, and cheese together in a bowl- leave some cheese for the topping

In the middle of each tortilla place filling, sprinkle with sea salt & pepper, and then roll up

You will be placing these side by side in a 9x13 glass cooking pan (spray cooking oil on pan)

Pour jalapeno salsa on top 

If you have remaining mixture, place on top of salsa

Sprinkle with remaining cheese

Cover with aluminum foil

Bake for 30 min, remove foil and bake uncovered for an additional 15min

Top each one with Greek yogurt and green onions

I served with gluten free chips and homemade Guacamole

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Creamy Couscous

Creamy Couscous 

This is great served as is or chilled

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1 1/2 cup uncooked couscous

2 cups low sodium chicken broth

1 medium tomato, chopped

1 (15 ounce) can chickpeas, drained and rinsed

1/2 cup feta cheese,

8 oz Plain Greek yogurt

1/2 lemon 

salt and pepper

1. Boil the 2 cups of chicken broth, add in couscous and remove from heat. Let stand for 5 min and then fluff it with a fork.

2. Add the tomato, chickpeas, and feta to the couscous.

3. In a small bowl, combine the yogurt, lemon juice, and salt and pepper.

4. Pour the yogurt mixture over the couscous and mix well to combine.

Cindy's Brown- sugar sweetened mashed sweet potatoes with Greek yogurt

Cindy's Brown sugar-sweetened mashed sweet potatoes with Greek yogurt

Ingredients:

4 large sweet potatoes, peeled and diced

water for boiling

1 cup of plain Greek yogurt

3 Tbsp. of smart balance

1/4 cup chopped pecans

2 Tbsp stevia-brown sugar

Preparation:

Simmer sweet potatoes in water, covered, for 10-12 minutes, or until cooked. Drain well.

Using an electric mixer, beat sweet potatoes until smooth. Add in Greek yogurt and smart balance, beating again until whipped and fluffy.

Transfer to a serving bowl and add in chopped nuts and brown sugar. Enjoy!