Monday, April 20, 2009
Chocolate cake, plain, simple, chocolaty chocolate cake. With the whipped cream this one was the one.
1 NS pancake mix
1 TB brown splenda
1/2 ts baking soda
1/2 ts baking powder
1 ts instant espresso powder
1 TB organic cocoa powder (e.g. Dagoba)
3 TB eggbeaters
2 TB ff cold milk
1/2 ts vanilla extract
1-2 TB ff coolwhip
Mix the dry ingredients first, and then add the wet ingredients. Pour into a PAM-spray small springform pan, and bake at 375F for 25 min. Let cool, remove from form, cut in half horizontally, and add the coolwhip on the bottom half. Add top half. Serve!
Wednesday, April 15, 2009
This is a great side for a bbq chicken breast or a steak: pasta with roasted portabella mushroom and red bell pepper.
2 oz Fiber Gourmet rotini (dry weight), prepared to instructions
1 ts extra-virgin olive oil
1 large portabella mushroom, cleaned and sliced
1/4 of a red onion, diced
1/2 red bell pepper, roasted over open flame on bbq, skinned, sliced (optional)
salt, pepper, Mrs Dash garlic herb blend to taste
1 ts balsamic vinegar
1 TB low-fat crated parmesan (e.g. Kraft)
Heat oil in large skillet, and add onion. Saute until soft (ca. 3-4 min) and stir, then add mushroom pieces. Saute both onion and portabella mushroom, until the mushroom is cooked and browned. Add spices, and balsamic vinegar. Stir gently, and add in drained pasta. Add parmesan cheese, stir and serve.
Thursday, April 9, 2009
The summer, party and bbq-times are starting again. This is a great potato salad of my friend Helen, perfect as a potluck dish or also for picnics.
1 pound small waxy red potatoes
150g low-fat feta cheese
20 sun-dried tomatoes, chopped
1/2 cup kalamata olives, sliced
2 tbsp chopped fresh oregano
Juice of 1 lemon
some extra-virgin olive oil
2 tsp red wine vinegar
salt and pepper to taste
Wash the potatoes and put them onto boil in salted water. Meanwhile finely chop the red onion and add to a bowl with the sun-dried tomatoes, crumbled feta and the chopped oregano. Make a dressing with the lemon juice, vinegar, olive oil and salt and pepper. When the potatoes are cooked and cool enough to handle cut them into cubes and add to the bowl. Mix everything together with the dressing and serve at room temp.
Monday, April 6, 2009
Lots of pasta with a basic garlic rosemary tomato sauce and a sprinkle of reduced fat feta. I could eat this every day. The sauce has onions, garlic, chopped fresh rosemary, white wine, salt, pepper, Mrs Dash tomato basil, oregano and a cup of passata di pomodorri, simmer to the right consistency. Bon appetite!