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Showing posts from May, 2016

Lemon Curd Pie with Shortbread Crust

We love lemons, and I made Glazed Lemonies for Mama's birthday, so I have a bunch stored in a glass mason pickle jar in my fridge.  You simply clean the lemons, put them in the jar, fill completely with cold water and pop a lid on and they'll keep juicy and fresh for up to a month.  You jut drain it, rinse it, and refill once a week. An added bonus to this method is that it makes it so much easier to zest the lemons and juice them.

I've been wanting to learn to make curds for awhile, specifically for pies and tarts, so I spent the morning researching and found a Homemade Lemon Curd from Wicked Kitchen. I simplified and changed very little from the original recipe.

Making the curd is time consuming.  This isn't for a day when you're feeling off or don't think you could stand 30 minutes at the stove. It takes some prep, and timing, but it is so worth it.  Cool, creamy and refreshing. I'm giving this recipe to you in the most time efficient order.

This is NOT …

Portobello Fajitas

I love taco Tuesday, but I prefer fajita style a little more.  I've been trying to find new and amusing ways to cut down taco calories, because TACOS.



6 yogurt tortillas
1 large portobello mushroom (5-6 oz.), sliced
4 oz. bell or sweet peppers, sliced
1 small onion (1-2 oz.), sliced
1 roma tomato, sliced
1/2 cup Greek yogurt, plain, fat free
1/2 cup reduced fat "Mexican" cheese or taco cheese.
taco or fajita seasoning
In a large saute pan, combine onion and peppers with just a bit of water 3-4 Tbsp.In about 5 min., add portobello mushroom slices.  Cook until almost done.Add taco/fajita seasoning a bit at a time, and gently fold and stir.Serve with yogurt tortillas, tomatoes, and cheese. Make 6 @ 110 calories each
For vegan option, substitute cheese and yogurt. I recommend avocado.

Baked Eggs with Asparagus and Crab

I gave blood today, so I'm supposed to eat.  Unfortunately, when I give blood I get sick to my stomach and the last thing I want is food. So, I need something tasty, and full of good stuff, to get me back on my feed.

I downloaded the Cartwheel and Ibotta apps this week, and got some decent deals on veggies, and crab delights, so thought, well, why not make baked eggs instead of a seafood omelette? I'm not horribly fond of the texture of omelettes, but I like everything in them.

Good idea.  I gobbled this super tasty, light dish right up. Perfect for brunch too!



4 oz. asparagus
3 oz. crab or imitation crab meat
1/3 cup low mozzarella, shredded
2 eggs
Pepper and Salt to taste

Spray the inside of a small casserole dish with whatever non-stick spray you use.  I use a coconut oil one.Trim and chop asparagus.  You can arrange spears whole, but it'll be easier to eat if you chop them.Layer pre-cooked or imitation crab.Layer cheeseCrack eggs over.Bake on 325F until eggs reach desir…

Blueberries & Lilacs on Baby Greens

It's that time of year again!

With salads, I'm not going to give you amounts on anything but the dressings, or calories.   These posts are more to inspire you and give you ideas about making something every dieter must eat more enjoyable.



Mixed baby greens and baby arugula
Blueberries
Lilac blossoms, cut fresh

Dressing:
1:1 ratio Bragg's Apple Cider Vinegar and Maison de Monaco Peach & Lavender Preserves.

Yogurt Bread Grilled Cheese with Bacon & Tomato

I love grilled cheese, but I rarely have it, since the average grilled cheese has some mondo calories. But, I've gotten good at making tasty things lower calorie or healthier, so I have it a go.

Using the pizza dough recipe, I've started making bread-sized disks for a lower cal bread. It doesn't save a ton of calories (10-20 depending on your white bread brand), but it tastes better to me.



1/4 cup nonfat Greek yogurt
1/4 cup self-rising flour
2 Tbsp. reduced fat Mexican cheese
2 Tbsp. reduced fat mozzarella
2 slices reduced sodium bacon
1 small tomato (a small roma, about 1.5 oz.)
2 Tbsp. spaghetti sauce
Combine yogurt and flour, and then knead into handle-able dough.Separate, and roll into 2 disks, about hand sized.In a small pan, fry up your bacon.  I recommend cutting it in half first.When bacon is done, drain on paper towels and drain grease.  Wipe pan down.Cook dough disks one at a time in pan, until each side is slightly golden.  Don't go all the way, since you…

Baked Blueberry Oatmeal

Filling, low cal, and delicious this is a breakfast for a morning when you have some time as it takes some measuring and baking.

It's like eating a huge muffin, but for less calories.  I used blueberries for this batch, but I'v also used strawberry & rhubarb, and bananas.



1/2 cup oats, quick or traditional
1 tsp. cinnamon
1/4 tsp. powder
1/8 tsp. salt
1/8 tsp. nutmeg
1/2 cup so delicious unsweetened coconut milk
1 1/2 Tbsp. Lakonto Monk Fruit Sweetener or Sugar
1 egg
1 tsp. vanilla bean paste
1 cup blueberries
Combine oats, and sweetener. Remove 2 Tbsp. and set aside for later (optional-leave in if you don't like the crusty top)Add powder and spices to main oat mix, and stir. Combine milk, egg, and vanilla well.Arrange half of berries in the bottom of a personal sized casserole dish or ramekin.Cover with main bowl of oat mix.Pour liquid mixture over top.Shake and let sit until liquid absorbed.Place the other 1/2 of berries on top.Sprinkle with the reserved oat mixture.B…

Spinach & Tomato Baked Eggs

I'm getting a bit more experimental as the school year comes to a wrap and I have more time to myself.  I scoured the internet for all the variations of baked eggs I could find before settling on my combo.

This super simple dish is a simple to make and pretty to look at.  Perfect for brunches and family breakfasts. It's a perfect mix of sweet and savory.



2 eggs
2 cups baby spinach
2 tsp. minced garlic
2 small tomatoes (3.5 oz.), sliced
salt
pepper
paprika
Combine garlic and spinach in small saute pan, and wilt.Scoop spinach mixture into the bottom of a personal sized casserole or ramekin dish.Layer tomatoes over, slightly overlapping.Crack eggs over top, and sprinkle with salt and pepper.Bake at 325F for about 5-10 minutes, until egg yolks reach desire consistency.  I use my toaster oven for my single serving.Drain off excess tomato juice.Sprinkle with paprika and serve immediately with your favorite bread for dipping into the yolks! 195 calories a serving, makes 1 Seen here wi…

Simple Scampi on Spinach

You don't have to give up your favorites-you just have to rethink them!

Tonight I was feeling pretty pasta, but I don't even keep it in the house because I'll just eat it all in one sitting. True story.  Love egg noodles.

So, I decided to make my second favorite pasta dish sans pasta.



3 cups baby spinach, raw
2 tsp. minced garlic
1 Tbsp. butter
3 oz. shrimp, peeled, deveined, and tale off
*optional red pepper flakes

I used pre-cooked shrimp this time.  I don't always, but I wanted my food to be quick.
While your shrimp thaw, melt 1 Tbsp. butter in large saute pan.Once butter is melted and shrimp are thawed, add shrimp, garlic, and spinach to pan.Cook until spinach wilts down, separating the shrimp from the spinach near the end.Use tongs to remove spinach, and then pour remaining buttery goodness over.  Top with cooked shrimp.Sprinkle with a few pepper flakes for some heat, or don't. 190 calories, makes 1 serving.