Friday, January 15, 2010

Carrot Cake Cupcakes

I'm not the biggest fan of carrot cake but my mom LOVES it and I know it is pretty fattening so I made this guilt-free recipe and apparently it is just as good.



1 1/2 cups grated carrots (use cheese grater, make as small as possible)
1 cup Classic Yellow cake mix
3/4 cup whole-wheat flour
3/4 cup canned pure pumpkin
2/3 cup fat-free Egg Beaters
2/3 cup canned crushed pineapple in juice (not drained)
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup raisins (not packed)
2 tbsp. brown sugar (not packed)
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon
1 tsp. baking powder


4 oz. softened fat-free cream cheese
1/3 cup Fage Total 0% Greek Yogurt
1/2 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract


Preheat oven to 350 degrees. In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside. In a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended. Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins. Spray a 12-cup muffin pan with nonstick spray. Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 - 25 minutes (until a toothpick poked into the center of one comes out clean). While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill. Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops. Refrigerate until frosting has set and you're ready to serve.


Serving Size: 1 CUPCAKE
Calories: 130
Fat: 1g
Sodium: 205mg
Carbs: 26g
Fiber: 2.5g
Sugars: 10g
Protein: 5g

Thursday, January 14, 2010

Chicken Cordon Bleu

Another one of my favorite dishes. I have this for dinner about 2-3 times a week.


One 5-oz. raw boneless skinless lean chicken breast cutlet
1 Laughing Cow Light Original Swiss cheese wedge (room temperature)
1 oz. (about 3 slices) 97 - 98% fat-free ham slices
salt and black pepper, to taste


Preheat oven to 350 degrees.

Put chicken in a large sealable plastic bag, squeeze out as much air as you can, and seal. Using a meat tenderizer or a can, carefully pound chicken through the bag until it is about 1/4-inch thick. Remove chicken from the bag, and season to taste with salt and pepper on both sides.

Lay the chicken flat and spread the cheese wedge over it. Evenly layer the ham slices on top of the cheese. Starting with one of the longer sides (or any side, if it's square), tightly roll up the chicken breast cutlet, and secure with toothpicks.

Place chicken roll in a baking dish lined with foil and/or sprayed with nonstick spray, and then cover the baking dish with foil.

Bake in the oven for 20 minutes. Carefully remove the foil covering the dish. Continue to bake (uncovered) for an additional 15 minutes, or until chicken is cooked through.


Calories: 222
Fat: 4.5g
Sodium: 692mg
Carbs: 2g
Fiber: 0g
Sugars: 1g
Protein: 40g

Red Velvet Cupcakes

I just made this recipe tonight and was blown away! They came out amazing and are worth every one of their 140 calories.



6 tbsp. Jet-Puffed Marshmallow Creme
6 tbsp. Cool Whip Free, thawed
1/4 cup fat-free cream cheese, softened
1 tbsp. Splenda No Calorie Sweetener (granulated)


1 cup Devil's Food cake mix
1 cup Classic Yellow cake mix
Two 25-calorie diet hot cocoa mix packets
1/2 cup fat-free Egg Beaters
1/4 cup mini semi-sweet chocolate chips, divided
Entire bottle of red food coloring
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt


Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes). Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked! Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them.


Serving Size: 1 Cupcake
Calories: 140
Fat: 3g
Sodium: 266mg
Carbs: 25g
Fiber: 0.75g
Sugars: 11g
Protein: 3g

Loaded Baked Potato

This is one of my guilty pleasures so I was so happy to find a guilt-free recipe for this!


1 medium sized baking potato
1 Slice Kraft Fat Free Cheese - American
1 oz. Fat Free Original Liquid Coffee-mate
1 tbsp. precooked real crumbled bacon (Hormel is good brand)
Paprika, salt, parsley


Peel the skin off the top side of the potato, and bake in microwave until soft. (Times vary for different microwaves. Poke holes in potato with fork, and cover for best results.) When potato is cooked, scoop out the inside of the potato, leaving behind an empty potato "shell." Take steaming hot potato insides, add cheese, Coffee-mate, bacon and a little salt. Mash it all together until the cheese melts and you're left with a creamy, cheesy mashed potato mixture. Place potato mixture back into the potato shell, sprinkle with paprika & parsley. Bake in a pre-heated 375 degree oven for 20-30 minutes or until top is nice and brown.


Serving Size: Entire Recipe
Calories: 156
Fat: 0g
Protein: 3g
Carbs: 31
Fiber: 3g

Shrimp and Grits

I'm a huge fan of the Food Network and Paula Deen's recipes look so deliciously-fattening. I'm so happy that hungry girl decided to make over one of her recipes.



1/2 cup quick-cooking grits
1 Laughing Cow Light Original Swiss cheese wedge (room temperature)
1/2 cup shredded fat-free cheddar cheese
1 tbsp light butter


8 oz. raw shrimp, peeled, tails removed, deveined, patted dry
1/2 cup thinly sliced scallions
2 tbsp. precooked real crumbled bacon (Hormel is good brand)
1 tbsp. chopped fresh parsley
1 tsp. lemon juice
1/2 tsp. minced garlic
Optional: Tabasco sauce


In a medium pot, bring 2 cups water to a boil on the stove. Add grits and salt and stir well. Reduce heat to lowest setting. Stirring occasionally, cook until water has been absorbed, about 6 - 7 minutes. Remove from heat and stir in shredded cheese, cheese wedge, and butter. Cover and set aside until ready to serve.

Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add shrimp and cook until pink and just done, about 3 minutes, flipping halfway through cooking. Add scallions, parsley, lemon juice, and garlic. If you like, add a dash or two of Tabasco. Stir well and remove from heat.

Serve grits topped with shrimp and bacon.


Serving Size: 1/2 of recipe
Calories: 380
Fat: 8g
Sodium: 900mg
Carbs: 40g
Fiber: 2.5g
Sugar: 1g
Protein: 40g

Chocolate Chip Pancakes

Another breakfast favorite of mine! This recipe tastes just like real chocolate chip pancakes that you order from a diner, with a fraction of the calories.


1/4 cup regular oats (not instant)
1/4 cup fat-free liquid egg substitute (like Original Egg Beaters)
2 tbsp. whole-wheat flour
2 tbsp. fat-free vanilla yogurt
2 tsp. semi-sweet mini chocolate chips
1/4 tsp. baking powder
1/4 tsp. vanilla extract
1 Splenda packet
Dash of salt
4 sprays I Can't Believe It's Not Butter! Spray
2 tbsp. Fat Free Reddi-wip
Optional: sugar-free pancake syrup


In a small bowl, place all ingredients EXCEPT for the chocolate chips, butter spray, Reddi-wip and optional syrup. Add 2 tbsp. of water, and stir until thoroughly mixed. Then, fold in the chocolate chips. Bring a pan sprayed with nonstick spray to medium heat. Evenly pour half of the batter into the center of the pan to form 1 pancake. Once the pancake begins to look solid (after about 1 1/2 minutes), gently flip. Cook for an additional 1 to 1 1/2 minutes, or until both sides are lightly browned and the inside is cooked through. Plate and spray evenly with 2 spritzes of the butter spray. Repeat with the rest of the batter and butter spray to make your second pancake. If you like, drizzle with a little sugar-free syrup. Then, top with the Reddi-wip and enjoy!


Calories: 241
Fat: 4.5g
Sodium: 425mg
Carbs: 37g
Fiber: 4g
Sugars: 10g
Protein: 13g

Spinach and Artichoke Dip

One of my favorite appetizers to order is Spinach and Artichoke dip and I order it everywhere I go. It is super creamy and no doubt LOADED with calories. I use this recipe to dip veggies or crackers in.


One 10-oz. package frozen chopped spinach, thawed and drained very well
One 14-oz. can artichoke hearts (packed in water), drained very well and chopped
One 8-oz. container fat-free cream cheese, room temperature
Half an 8-oz. can water chestnuts, drained and chopped
1/4 cup fat-free sour cream
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat parmesan-style grated topping, divided
3 tbsp. minced shallots
2 cloves garlic, minced
1/4 tsp. salt
1/8 tsp. cayenne pepper


If you want to serve this dish hot, preheat oven to 350 degrees.

In a large bowl, combine cream cheese, sour cream, mayo, and 3 tbsp. of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.

In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.

To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.

If serving dip cold, top with the remaining tbsp. of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).


Serving Size: 1/3 cup (1/8th of recipe)
Calories: 91
Fat: 1.5g
Sodium: 584mg
Carbs: 11g
Fiber: 2g
Sugars: 3.5g
Protein: 7g