Wednesday, July 23, 2014

Skinny Egg Salad

We were on vacation earlier this month and I came home five pounds heavier.  I hate how one can gain five pounds in a week and it takes five weeks (or more!) to take it off again.  So I've been (trying to) cut back on calories and count EVERYTHING that goes into my mouth.  Easier said than done!  That also means making sure every bite will keep me feeling full.  Satisfied.  Not hungry!

This Skinny Egg Salad is high in protein, but low in calories, so it really fits the bill.  And it's The Boy's birthday this week, so I'll need all the help I can get when we order in pizza and have cookie cake sitting around. Sigh!

Skinny Egg Salad
Adapted from Dashing Dish
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3 hard-cooked eggs (3 egg whites and 1 yolk, discard the other 2 yolks)
1/2 stalk celery, diced
1 mini dill pickle, chopped
1/4 cup Miracle Whip Light dressing
1/2 tsp. mustard
1 tsp. Penzey's Sunny Paris seasoning
Sprinkle of dried dill
Salt and ground pepper, to taste

Coarsely chop three egg whites and one egg yolk and place them in a medium-sized bowl along with the celery and pickle.  Set aside.  In a small bowl, mix the light dressing, mustard, and seasonings.  Pour the dressing mixture over the eggs and gently stir until completely mixed.  Serve immediately by itself or on a flatbread.  Refrigerate any leftovers.

Calories:  Approximately 185 (entire recipe)
Serves: 2

Monday, May 19, 2014

German Apple Pancake

Sometimes we have breakfast for dinner.  Because it's easy.  And fairly low in calories, considering the protein content.  And since we don't necessarily care for a large meal as we start our day, it's also the only way we ever get to enjoy something like this:  a German apple pancake.  Apparently, these are also known as Dutch Baby Pancakes or Bismarcks or Danish Pancakes or a host of other names, but since I'm ethnically half German, we'll call it a German Apple Pancake.  Whatever it's called, it's nice to pull it out of the oven and be able to eat it as a family while it's actually hot (tell me you know about how you can't do that with regular pancakes...the cook always ends up eating them cold...or - blah - reheated).  This is one of hubby's faves and he never turns it down when I suggest it as a low(er) calorie dinner.

German Apple Pancake
Adapted from Penzeys
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2 large eggs
⅓ cup all-purpose flour
¼ tsp. salt
6 Tbsp. skim milk
1 tsp. vanilla extract
2 Tbsp. granulated sugar
¼ tsp. Penzeys Apple Pie spice (cinnamon may be used as a substitute)
2 Tbsp. Land O Lakes Light Butter
1 medium apple, cored, peeled and thinly sliced

Preheat oven to 400 degrees.  Place an empty 8” or 9” glass pie pan in the oven to heat.  Put the eggs, flour, salt, milk, and vanilla extract in a medium bowl and beat on medium speed for 1 minute.  In a small bowl, combine the sugar and apple pie spice and set aside.  Take the hot pie plate out of the oven and add the butter, moving it around to melt and coat the bottom and sides of the pan.  Spread the apple slices in the bottom of the pan and then pour the batter over the top of the apples.  Sprinkle the cinnamon sugar over the top.  Bake for 20-25 minutes until puffy and golden brown.  Serve immediately drizzled with maple syrup.


2 (two slices each or half a pancake), approximately 298 calories per serving

Thursday, May 8, 2014

Marinated Five-Bean Salad (gluten-free, vegan)

It's finally warming up in our neck of the woods.  Finally (it's ONLY May!).  At last it's time to put away the soup pot, fire up the grill and break out the salads.  My go-to salad is this one.  But, in all honesty, it takes a lot of time to cut up all the veggies.  I needed something in my repertoire that was quick and easy.  And I like a side dish that is either a) low in calories or b) packs a nutritious punch.  And, of course, yummy (that's such a given, I almost neglected to mention it!) This salad is all of the above:  fast, skinny, and filled with protein. And as a bonus for my friends with food allergies and sensitivities, it's both gluten-free AND vegan, so it will be perfect to share at this summer's backyard barbecues.  Hubby declared it a keeper!

Marinated 5-Bean Salad
Adapted from
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½ c. red wine vinegar
3 Tbsp. Splenda
2 Tbsp. extra-virgin olive oil
1 ½ tsp. Italian seasoning
½ tsp. minced garlic
½ tsp. salt
¼ tsp. black pepper
¼ tsp. red pepper flakes (optional)
1 c. frozen corn
1 red bell pepper, diced
1 can (14.5 oz.) wax beans, drained
1 can (14.5 oz.) cut green beans, drained
1 can (16 oz.) kidney beans, drained and rinsed
1 can (15 oz.) garbanzo beans, drained and rinsed
1 can (15.5 oz.) black beans, drained and rinsed.

Combine vinegar, Splenda, olive oil, and spices in a small bowl.  Whisk to combine, then set aside.  In a large bowl, combine corn, red bell pepper, and all varieties of beans.  Toss, then pour dressing over the top and gently stir to ensure all the beans are covered.  Cover and refrigerate several hours or overnight, stirring occasionally and prior to serving.

Serves: 8 generous servings, approximately 146 calories each

Thursday, April 24, 2014

Cadbury White Blondies with Peanut Butter Chips

Of all the holidays, Easter has the best candy.  Reese's Pieces Eggs.  Nerds Bumpy Jelly Beans.  Cadbury Mini Eggs.  Yes, please!  The pinnacle of Easter candy yumminess, though, has got to be the Cadbury WHITE Mini Eggs, which were available exclusively at Target for 2014 (I'm still unclear as to why the plethora of candy exclusivity, but that is a matter for another day).  I found myself buying a bag here and a bag there, stashing them away, only to sneak an egg here, and another egg there (that might explain the five pounds I gained during Easter...and also that candy is not something I give up for Lent).  Needless to say, the White Mini Eggs need to go (and go quickly!) or this egg sneaking thing could last all spring.  And so I made these:

Cadbury White Blondies with Peanut Butter Chips
Adapted from Averie Cooks
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1 stick butter, melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup Cadbury White Mini Eggs
½ cup peanut butter chips

Preheat oven to 350 degrees.  Line an 8x8 baking pan with aluminum foil, spray with cooking spray and set aside.  Melt the butter in a microwave-safe bowl or measuring glass.  Place the egg, brown sugar, and vanilla in a large mixing bowl, add in the melted butter, and whisk until smooth. Add the flour and stir until combined.  Mix in the Cadbury White Mini Eggs.  Transfer the batter to the baking pan and smooth the top with a spatula.  Sprinkle the peanut butter chips evenly over the top of the batter and press them down lightly to set.  Bake for 23-25 minutes.  Allow bars to cool completely before slicing.

Serves: 16 bars, 213 calories each


Sunday, March 30, 2014

Gooey Butter Cake Cookies

Gooey butter cake cookies.  Kind of a funny name, but actually a very fitting and accurate description.  And they're totally simple to boot!  What could be better?

I first tasted these cookies at a luncheon.  They were some of the most decadent cookies I'd ever eaten.  Expecting something lemony and perhaps crunchy, they were soft and extremely buttery.  I knew the cookies had been purchased at Schnucks, so when I had the chance, I checked out the market's website to find out what they were called:  Gooey Butter Cookies.

Once I had the name of the cookies, I learned that gooey butter CAKE is actually a St. Louis tradition.  It was supposedly made by accident in the 1930s when a local baker making cake batter swapped the proportions of butter and flour.  The bakery served the flat, dense cake anyway and it became popular.  A number of bakeries in St. Louis now make the treat.  When we visited St. Louis last summer, we made sure to find some at Park Avenue Coffee.  It was very good and extremely butter (although flatter than I anticipated), but I decided I actually prefer these cookies instead!

 (Traditional Gooey Butter Cake from Park Avenue Coffee in St. Louis)

Gooey Butter Cake Cookies
Adapted slightly from
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1 - 8 oz. package cream cheese
½ cup (1 stick) butter, softened
1 egg
¼ teaspoon vanilla extract
1 18.25 oz. box yellow cake mix
⅓ cup powdered sugar

Preheat oven to 350 degrees.  In a medium bowl, cream together the cream cheese and butter.  Mix in the egg and vanilla until well blended.  Add the cake mix and mix until combined.  Using a medium-size cookie scoop, roll the dough into balls.  Coat the dough balls in powdered sugar.  Place the dough balls on an ungreased cookie sheet, one inch apart.  Bake for 10-13 minutes.  Remove from baking sheets to cool on wire racks. Store in a covered container.  Makes approximately 28-29 cookies.

Calories:  Approximately 115/cookie

Park Avenue Coffee makes Gooey Butter Cake in 73 different flavors.  This means one could easily swap out the yellow cake mix for pretty much any other flavor of cake mix.  The possibilities are only limited by cake mix varieties!  Enjoy!