Slow Cooker Summer! TGIF: Fruit Cobbler

Dessert in a crock pot?  Yes, it can be done.  And done healthy!  This fruit cobbler uses canned (no added sugar) stone fruits and is topped with a whole wheat crust.  It can be ready in 4-5 hours which makes it an ideal dessert for the worker bee!

Slow Cooker Cobbler

1 can no sugar added peaches, drained
1 can no sugar added pears, drained
1/2 T cinnamon
1 tsp nutmeg
2/3 c whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 c sugar
2 T butter (softened)
1/2 c skim milk


Combine fruit with cinnamon and nutmeg.  Pour into the bottom of the crock pot.

Next, combine the dry ingredients.  Cut the butter into the dry mixture.  Add milk, a little at a time and mix to form a batter.  If more milk is needed, add 1/4 cup more.

Pour batter over fruit and cover with crock pot lid.  Cook on low for 4-5 hours.

Serve warm.

Yield: 5 servings

Per serving...
213 calories


...No pics today.  The ones I took didn`t turn out the way I wanted!

*Sources: my noggin

Meals for 2! TGIF: Ground Turkey Tacos & Skinny Margaritas

I found this recipe on the Mayo Clinic website and actually made it for the first time in a cooking class I taught for the local senior center.  They loved it!  The challenge was to try to take a sodium-packed dish and  make it healthier!  I didn`t add any salt to the meat so it gets its flavor from the spices and onions.  My two additions to the recipe were black pepper (for a little kick) and plain Greek yogurt (to replace sour cream).  The yogurt is a trick I learned in undergrad from one of my professors.  We had it on a baked potato and it turned out to be a great substitute for sour cream!

Ground Turkey Tacos

2 tsp chili powder

1/2 tsp cumin

1/4 tsp oregano

1/4 tsp black pepper

6 oz extra-lean ground turkey

1/2 c chopped onion

4 whole wheat tortillas (6" diameter)

1/4 c shredded 2% cheddar cheese

2 c shredded bibb lettuce

2 roma tomatoes, diced

1/2 c salsa

1/2 c cilantro, chopped

1/4 c plain 0% Greek yogurt

Combine chili powder, cumin, oregano, and black pepper.  Set aside.

In a skillet over medium heat, cook turkey and onion until the meat is browned and the onion is translucent.  Drain.

Combine meat and onions with spice mixture.  Divide evenly among the four tortillas and top with cheese, tomatoes, lettuce, salsa, and cilantro.  Dollop a tablespoon of plain greek yogurt on top of each taco and serve.

Yield: 2 servings (2 tacos each)

Per serving...

Calories? 356

Protein? 30 g

Carbohydrates? 33 g (2 carb servings)

Total Fat? 13 g

Saturated Fat? 4 g

Cholesterol? 49 mg

Sodium? 425 mg

Fiber? 7 g

I chose to have margaritas to accompany these tacos for two reasons: The first being that if you have Mexican food, you have to have a margarita (or at least a Mexican beer).  The second being that margaritas are my absolute favorite!  I have tried the original Skinny Margarita which was created by Bethenny Frenkel, but didn`t care for it.  It`s too tart and harsh!  Call me a wuss, but I like to enjoy a liquor drink and I definitely did not enjoy this.  So I googled (yes, that`s a verb) "skinny margaritas" and sort of combined a few recipes.  Here`s what I came up with....

Skinny Margaritas

1.5 c Sprite Zero or Diet 7-Up
3 oz clear tequila
1 oz Triple Sec (or Grand Marnier)
2 packets Great Value margarita mix (OR if you can find the Crystal Light version, use that!)
1/4 c lime juice


Combine all the above ingredients and pour over ice.  Garnish each glass with a lime wedge.  (Skip the salt...low sodium is the way to go!)

Yield: 2 servings

Per serving...

Calories? 155 

Pictures to follow...I`m having a friend over for dinner and this is what I`m making so I`ll post after that :)!

*Sources: hungry-girl.com, skinnytaste.com, mayoclinic.com

ASIAN FUSION! TGIF: Mango Ice Cream

Happy Friday!  To welcome the warm weather season, I thought ice cream would be perfect! I admittedly had a lot of difficulty coming up with an oriental dessert for today.  Most of what my mind went to was rice pudding and those fried doughnut things that sit on a Chinese buffet.  However...I started google-ing, of course, and recipes for mango flavored Oriental desserts started appearing.  It sparked a memory of some mango ice cream that I had once tried at a Thai restaurant and LOVED. I found a recipe and tweaked it a little and was really happy with the result.  It`s not the healthiest, but the flavor is so different that you don`t want a whole lot at one time!   Just a scoop was enough for me.  

Mango Ice Cream

2 cups fresh mango, cut into bite-sized pieces

1 cup sugar

2 cups heavy cream

2 cups skim milk

1 tsp vanilla

nutmeg and cinnamon to taste

Combine the fruit and half the sugar and refrigerate overnight.

Drain the mango and puree it in a food processor until smooth.  Then, add it back to the sugary liquid.  

Heat cream and half and half over medium until it simmers.  Stir for 1 minute, then remove from heat.  Add the remaining 1/2 cup of sugar and the vanilla.  Spring nutmeg and cinnamon to your liking and stir.

Pour over mango puree and sugar syrup.

Using a mixer, beat until frothy.

Cover and freeze.  Check after an hour and continue checking until mixture is partially frozen.  Beat again with a mixer and return to freezer.  After the ice cream has solidified it is ready to serve.  Scoop into ramekins and garnish with mint or basil leaves.

Yield: 12, 1/2 c servings

Per 1/2 c serving...

Calories? 297 

Protein? 2.3 g

Saturated Fat? 9 g

Carbohydrates? 41 g (2.5 carb servings)

Sodium? 32 mg

Cholesterol? 55 mg

Fiber? 0.5 g

Source used: asianonlinerecipes.com

NORTHERN NOSH! TGIF: Boston Cream Pie

Thank goodness it`s Friday!  And thank goodness I`m a foodie...for real.  Friday is the time to unwind and what better way to do this than with dessert?  More specifically, a traditional dessert from the North: Boston Cream Pie.  Deceptively named, this "pie" is actually two layers of cake with a custard filling and topped with a a chocolate ganache-like glaze.  Now when I looked at this picture from the Kraft website, the only words that come to mind are "clogging your arteries."  However, with a few simple changes, you can reduce the cholesterol and calories and still come up with a yummy dessert!

Recipe link: http://www.epicurious.com/recipes/food/views/Boston-Cream-Pie-11701

The recipe above is a fabulous one.  However, my goal is to always provide a healthier version!  So, here are the alterations I suggest:

1. Nix (not mix) the custard ingredients and instructions altogether.  Replace this with Jell-O Sugar-Free Instant Vanilla Pudding (use 2 cups of skim milk and make according to package instructions). The pudding will take the place of the custard completely and will be just as good but lower in cholesterol, sugar, and calories!

2. Replace half the flour that recipe calls for with 100% Whole Wheat flour. This will add some fiber!

3. Replace one egg with 1 T flax seed mill and 3 T water. 

4. Don`t even think about altering the chocolate glaze....it`s too good to pass up! :-)

*Sources: epicurious.com, kraftrecipes.com (for image)

BRUNCH-N-MUNCH! TGIF: Bran Muffins

Happy Friday!  Wanna get your weekend off to a healthy start?  Why not munch on a bran muffin for breakfast?  Not the brown, tasteless kind that are served at the local diner.  These are moist, packed with fiber, and actually taste good!

The following recipe was my guide: http://www.food.com/recipe/hodgson-mills-oven-ready-bran-muffins-277270 (Nutritional info provided on web page)

The changes I made?  Swapped one egg out for 1 T flax seed mill in 3 T water, add cinamon and nutmeg (to spice things up), used vanilla almond milk instead of buttermilk.  This added some additional sweetness and flavor and cut down a few calories.  Other suggestions?  Add chopped nuts for texture and healthy fats.  Add raisins or shredded apples for some fruit.  Swap out the butter for applesauce (or apple butter).  This will result in a more moist and lighter product!

*Sources used: food.com

SPRING FEVER SALADS! TGIF: Tomato Basil Pasta Salad

Yay for the end of the work week!  How about an easy dish that you can bring to that dinner party you are obligated to attend or even Friday night dinner with your own family?  Say goodbye to the ever-so-popular southern potluck favorite: Macaroni Salad.  Ugh.  There is nothing worse than white pasta swimming in sweetened mayonnaise.  Instead, try this whole wheat pasta salad for your next potluck contribution.  

People will rave.... 

Tomato Basil Pasta Salad

4 oz Athenos brand feta cheese (preferably Tomato & Basil flavor)

2 Tbsp Italian seasoning

6 oz whole wheat rotini pasta, cooked and drained

1/4 c light vinaigrette (such as Ken`s Steakhouse Olive Oil & Vinegar)

1 pint grape tomatoes, halved

Combine all ingredients, tossing to coat completely in dressing. Garnish with fresh basil leaves.

Option: Caprese Pasta Salad- Switch out feta with cubes of fresh buffalo mozzarella.  Switch out Italian seasoning for fresh basil leaves. 

Per 1 cup serving...

Calories? 275

Protein? 11 g

Saturated Fat? 4.5 g

Carbohydrate? 40 g (2.7 carb servings)

Fiber? 4 g

Sodium? 441 mg

Cholesterol? 25 mg