Deviled Eggs…yet another way

SOUTHWEST DEVILED EGGS

I mean, really…can you have too many deviled eggs?!  This is on old recipe that I’ve made for a long time and love.  How spicy depends on your taste, but when the snack attack comes around, you’ll be ready with a plate of these in the fridge.

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10 hard-boiled eggs

1 tablespoon mayonnaise

2 tablespoons sour cream

1 1/2 tablespoons salsa

1 tablespoon chopped black olives

1/2 teaspoon cumin

1/4 teaspoon chili powder

Dash cayenne, chipotle pepper

Salt to taste

Fresh cilantro or parsley, minced

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Peel boiled eggs, slice in half length-wise and scoop out yolks into a small bowl. Mash yolks with a fork until smooth. Stir into yolks the mayonnaise, sour cream, salsa, black olives, cumin, chili powder, cayenne, salt, and black pepper. Divide yolk mixture among the egg whites and arrange on a plate. Garnish with fresh herbs. Cover with plastic wrap and chill. Makes 10 servings, 2 pieces each.

Per Serving: Calories 90; Protein 7 g; Fat 5 g; Carbs 1 g; Sugar 2 g; Sodium 24 mg

 

 

In case your day’s not lovely enough…!

RASPBERRY CREAM CHEESECAKE PIE

Love, love, love this pie.  It’s rich enough that a sliver will do just fine as a wonderful ending to your special dinner.

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1 1/2 cups sugar-free chocolate cookie or chocolate graham cracker crumbs
3 tablespoons butter, melted
Two 8-ounce pkgs. reduced-fat cream cheese, softened
1/3 cup Splenda
1/4 cup DaVinci sugar-free Raspberry syrup (or Torani, or any other brand)
2 cups Splenda-sweetened whipped cream (1 1/4 cups unwhipped)  OR  one 8-ounce container Cool Whip, thawed
1/2 cup sugar-free raspberry jam, warmed
Sugar-free dark chocolate shavings for garnish

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Preheat oven to 350 degrees.
In a small bowl combine cookie or graham crumbs with melted butter. Press into an 8 or 9 inch pie plate. Bake for 7 minutes. Set aside to cool completely.

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In a large bowl beat together cream cheese, Splenda, and syrup until smooth. Beat in 1/2 the whipped cream OR 1/2 of the container of Cool Whip. Pour filling into cooled crust. Spread warmed jam over the cream cheese mixture. Cover loosely with plastic wrap (try not to let the wrap stick to the jam – use 3 or 4 toothpicks if necessary) and chill for 4 hours or overnight. Garnish with remaining Cool Whip and chocolate shavings.

Makes 16 servings.

Per Serving: 155 Cal; 4 g Protein; 11 g Fat; 11 g Carb; 0 g Fiber; 3 g Sugar; 150 mg Sodium

Dinner for Your Love…

TILAPIA VERA CRUZ

ASPARAGUS WITH CITRUS MAYO

This dish is simple but full of flavor.  Soft, spicy fish and crisp-tender asparagus with a tangy sauce.  A nice special occasion meal that’s beautiful and impressive!

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Vegetable cooking spray
1 1/2 pounds fresh or frozen tilapia, thawed if frozen
One 14-ounce can diced tomatoes with green chiles, undrained
1 clove garlic, minced
1/2 cup sliced green pimento-stuffed olives
1/2 teaspoon cumin
Juice from one lime
1 tablespoon olive oil
Kosher salt
Fresh black pepper
1 Roma tomato, finely diced

Preheat oven to 425 degrees. Coat a long casserole dish with cooking spray. In casserole combine undrained tomatoes, garlic, olives, cumin, and lime juice.

Rinse fish and pat dry. Cut into four pieces and lay fillets over tomato mixture. Drizzle with olive oil and season with salt (sparingly – the olives make it salty) and black pepper.

Bake, uncovered, for 10 minutes. Spoon some of the sauce mixture over the top of the fish. Sprinkle with diced fresh tomatoes. Continue to bake for another 7-10 minutes or until fish flakes easily with fork. Makes 4 normal or 8 Weight Loss Surgery servings.

Per WLS Serving: Calories 201; Protein 34 g; Fat 6 g; Carbs 4 g; Sugar 2 g; Sodium 233 mg

Per Normal Serving: 402 Cal; 69 g Protein; 12 g Tot Fat; 7 g Carb; 1 g Fiber; 4 g Sugar; 467 mg Sodium

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ASPARAGUS WITH CITRUS MAYONNAISE

 

1 pound fresh asparagus spears

2 tablespoons mayonnaise
2 tablespoons Greek-style yogurt or plain yogurt
Juice and zest from half an orange
1/4 teaspoon cumin
1/2 teaspoon lemon pepper

Snap off or trim woody base from asparagus spears. In a medium saucepan cook asparagus in boiling water for 4-6 minutes or until crisp-tender. Meanwhile in a small bowl combine mayonnaise, yogurt, orange juice and zest, cumin, and lemon pepper. Drain asparagus and serve with citrus mayonnaise and freshly ground black pepper.
Makes 4 servings.

Per Serving: 47 Cal; 2 g Protein; 3 g Fat; 3 g Carb; 2 g Fiber; 3 g Sugar; 60 g Sodium

SUPERBOWL!! Go team! (I’m faking it…sorry to say…)

I’m really not that overcome with the need to watch the game, but I don’t mind making snacks for those who do.  If you’re short on ideas here’s a few that would be a good addition to the table.

Even those who don’t necessarily want to eat “healthy” won’t know the dif.  It’s just good food!

ROASTED TOMATO BRUSCHETTA – toast a baguette and pile it around a bowl of this…so, so good.

AVOCADO DEVILED EGGS – Easy, easy and fun!  Make lots…they’re also addictive.

ARTICHOKE-SPINACH DIP-STUFFED MUSHROOMS – This is one of my ALL time favorite things to eat – and I don’t really care for mushrooms.  Leftover dip can be baked and served with whole grain tortilla chips.

BAKED SANTE FE BEAN DIP – A friend’s boys call this “crack” dip…it’s always good and one of the first things to disappear.  A big bowl of  Frito’s Scoops for the carb-lovers, and on a plate with a pile of avocados and sour cream stirred in for us.  WOW.

LAYERED GELATIN DESSERT – YUM!  Do it in your team colors – maybe…

MOCHA CAKE – Number One, hands-down favorite cake that I make.  (You can halve the recipe very easy, if needed.)  Serve simply with whipped cream – nothing else needed, at all.

BANANA-CHIP BARS – Everyone loves these.

Valentine’s Dinner…show a little love!

PECAN CHICKEN KIEV

This has been one of my most popular recipes and for as elegant and yummy as this is, it’s very quick to put together.  For a special someone…for a dinner party…for yourself with a favorite TV program…it’s a winner!

I’ve paired it with some fresh green beans, roasted with minced garlic and olive oil – a little sea salt and black pepper sprinkled over.

This makes a dinner for two – double or triple at will!!

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Two skinless, boneless chicken breast halves
Kosher salt and black pepper
Two ounces Havarti cheese, deli sliced
One green onion, thinly sliced
1/2 cup fresh baby spinach leaves
1/2 cup finely chopped pecans, divided
1 egg
1 tablespoon water
1/4 cup flour
2 tablespoons olive oil or butter

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Flatten each chicken breast half to 1/8-inch thickness. Season with salt and pepper. Place one slice of cheese on each. Sprinkle each piece with half of the green onions and spinach and a teaspoon of chopped pecans. Tightly roll each breast into a spiral, pressing edges to seal.

In a shallow dish, beat together the egg and water. Place flour in another shallow dish and pecans in a third. Coat each chicken roll with flour, dip into egg, and roll in nuts to coat. Preheat oven to 400 degrees. In a skillet over medium heat, cook chicken in olive or butter about 5 minutes or until golden on all sides. Place in a baking dish and bake for 15-18 minutes or until no longer pink. Allow to rest for 2-3 minutes, slice and serve.  Makes two rolls.

WLS serving is 1/2 roll. Per Serving: 244 Cal; 19 g Protein; 12 g Tot Fat; 6 g Carb; 2 g Fiber; 1 g Sugar; 103 mg Sodium

No-Bake cookie…with added pro? Hmmm…

NO-BAKE CHOCOLATE-OATMEAL PROTEIN COOKIE

This is that old standard, no-bake cookie recipe that’s been around for a 100-some years – too yummy to pass up, full of complex whole-grains, and I’ve added a big scoop of protein powder to squash the guilt a bit!

Adding some chopped nuts, or unsweetened coconut…even a bit of wheat germ or flax seeds would be great.  Here’s your jumping off spot -

A friend requested to use Agave in this and it works very well.  That recipe is below the second photo.  (Amounts of ingredients change, and it makes more.)

(These are good right away, but the oatmeal becomes less “raw” tasting after they sit for awhile.)

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1 cup Splenda Granular   (I’ve used all Splenda, but usually 1/4 cup Whey Low powdered and 3/4 cup Splenda)

1/3 cup almond or soy milk (regular milk is fine, but stats are with almond/soy)

2 tablespoons butter

1 1/2 tablespoons unsweetened cocoa powder

Pinch of salt

2 scoops favorite chocolate or mocha/coffee protein powder (my faves are Click and Champion Chocolate!)

1/4 cup creamy peanut butter

1/2 teaspoon vanilla extract

1 1/2 cups quick oats

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In a large saucepan, over medium heat, add the Splenda, milk, butter, cocoa powder, and salt.  Bring to a boil and allow to boil for one minute, stirring frequently.

Remove from heat and whisk in peanut butter, protein powder, and vanilla until well mixed.  Stir in oats.

Gently roll (without packing tightly) into golf-ball sizes and drop onto waxed paper.  (Or plop down without rolling for a more ‘haystack’ look.)  Allow to set up for 15 minutes.  Coat with additional cocoa powder, Whey Low Powdered, finely chopped nuts (almond flour works great for this) or leave plain.  Store in an airtight container.  Makes 14 cookies.

Per Cookie: 120 Calories; 10 g Protein; 3 g Fat; 9 g NET Carbs; 2 g Sugar; 38 mg Sodium  (This is using a pro powder that is approx 110 calories and 20 grams of protein per scoop.)

With Agave

 

 

2 tablespoons butter

1/3 cup Agave nectar (spray the measuring cup with PAM for a quick release!)

1/4 cup almond milk

1 1/2 tablespoons unsweetened cocoa powder

Pinch of salt

1/4 cup peanut butter

1/2 teaspoon vanilla

2 scoops chocolate protein powder

2 cups quick oats

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In a medium saucepan bring the butter, agave, almond milk, cocoa powder, and salt to a boil.  Boil for 1 minute, stirring frequently.  Remove from heat and whisk in the peanut butter, vanilla, and protein powder.  Stir in the oats.  Allow to rest for 5 minutes to become less sticky.

Roll into balls, or drop by tablespoons onto waxed paper.  Allow to cool completely.  Store in an airtight container.  Makes 16 protein cookies.

Per COOKIE: 143 Calories; 9 g Protein; 4 g Fat; 16 g NET Carb; 5 g Sugar; 35 mg Sodium

Start to table…under one hour…

ITALIAN SAUSAGE SOUP

Fast, hot, easy…your family will love it and it’s a great way to sneak some veggies past the kids.  (Okay…you can see the veggies, but they’ll want to eat them!)  Serve with garlic bread for the family and a quick Caesar  Salad for an “Italian” meal that will be a hit.

This freezes great – so don’t worry about there being too much.  As with any soup, it’s also better as leftovers!

To make it vegetarian sub out the real sausage for the Boca Italian Sausages…(photo below…).  So good!

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1 tablespoon olive oil
One pound turkey Italian sausage – I use sweet (or Boca for vegetarian)
One clove garlic, minced
1/2 teaspoon Splenda
Two carrots, sliced
Two 14-ounce cans low-sodium beef broth
One 14-ounce can diced tomatoes, undrained
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
One 15-ounce can Cannellini beans, drained
One zucchini, cubed
2 cups fresh spinach, torn
Fresh parmesan cheese for garnish

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In a large saucepan brown sausage and garlic in olive oil. Stir in Splenda, carrots, broth, tomatoes, Italian seasoning, salt, and pepper. Cover and simmer for 20 minutes. Add beans and zucchini. Return to simmer, uncovered for 20 minutes or until vegetables are tender. Add spinach and cook for 2 minutes. Serve with parmesan cheese, if desired. Makes approx Eight 1-cup servings.

Per Serving: Calories 151; Protein 13 g; Fat 5 g; Carbs 9 g; Sugar 2 g; Sodium 406 mg