Thursday, April 8, 2010
Back in the Kitchen... Right where I want to be!
I gave up after dinner and we all ate the delicious Creamy Chocolate Refridgerator Pie, that I once again made sugar-free and low calorie, sitting on the couch. Sometimes I guess it's okay to opt for the sofa instead. After all at least we were all doing it together. We were still unified so I learned myself a lesson there. Even if we aren't all around the table, if we are sharing in the experience together I guess it doesn't really matter where it happens. Let us eat cake on the couch as long as we are doing it together! Please enjoy the recipes that I spruced up from the great old south to make them a little bit healthier and whatever you do with your family, do it together. Even if it means you are all sitting on the couch. At least you are doing it together and that is what really counts!
3 lb. raw uncooked shrimp
1/4 cup olive oil
1 tbsp. butter
Pinch of salt and pepper
2 large bags of collard greens; pre-cut and pre-washed
4 cups water
1 package black forest ham; diced
1 tbsp. balsamic vinagrette
Pinch of salt and pepper to taste
Combine the water and ham in a large pot and bring to a boil. This will flavor the water. Once it has bubbled add the collard greens and the vinagrette dressing. Bring the temperature down to low and slow cook for 5 hours. Slow and low is the ticket to the deliciousness of these greens. THis uses minimal oil and salt and is a perfect and healthy version of the greens we had in Savannah. It tasted just like the ones we had at the resturant and I felt a lot better about serving them because I knew they were healthy!
Slim Scalloped Potatoes
2 white onions
4 tbsp. garlic; minced
3 tbsp. olive oil
3 tbsp. fresh rosemary; minced
1/2 cup parmesean cheese; shredded
Wash the potatoes carefully and slice into thin circles leaving the skin on for extra nutrients. The skins are packed with vitamins and minerals. Place the potatoes in a large pot and cover with water. Bring to a boil and allow to bubble for 5-7 minutes. You are only partially cooking the potatoes so they should still be slightly firm. Drain the water off the potatoes and allow to cool.
Slice the onions into thin half moon shapes and spray a large square baking sheet with olive oil spray. Lay the slices of potato along the bottom creating a thin layer. Create another thin layer by placing the sliced onions on top of the potatoes. Sprinkle with a small amount of the fresh rosemary, garlic, and parmesean cheese. Repeat the layering until you have used all of the ingredients.
Heat the oven to 350 degrees and bake for 45 minutes.
Body-Friendly Banana Pudding
2 large packages sugar free vanilla pudding
1 package sugar free butter cookies
3 cups fat free milk
Combine the milk and pudding mixture with a whisk until a pudding consistency has been reached. To assemble, place cookie pieces in the bottom of a large glass dish and place a layer of pudding on top. Place sliced banana peices over the pudding. Create another layer of cookies and top with pudding, then cookies continuing to layer until the ingredients have been used.
Refridgerate for an hour to allow flavors meld. eat immedieately before the bananas turn. This is a great version of the pudding dessert that we shared at Justine's in Charlston, but about a 1/3 the calories. Enjoy with your family guilt free!
Dinner the second night:
Serve in a warm corn tortilla. We served with our famous guacamole, fresh salsa, and a sprinkle of muenster cheese.
1/4 cup low fat balsamic dressing
3 tbsp. low fat ranch (we used a garlic ranch)
1/4 cup fresh cilantro; chopped
Mix the two dressing together with a wire whisk until incorporated. Pour over the shredded cabbage and mix to coat the cabbage. Add the fresh cilantro and continue mixing. Serve immediately or refridgerate until you are ready to serve along side the delicious tacos!
Fresh Mexican Corn and Bean Salad
2 tbsp. garlic; minced
1/2 cup cilantro; minced
1/2 white onion; diced
1/2 jalapeno; seeded and minced
1 tbsp. low fat balsamic dressing
salt and pepper to taste
Mix all ingredients above and refridgerate until ready to serve. This is so simple, but I got raves about this from my family. It is just fresh and simple and I didn't add anything complicated to let the true flavors of the vegetables shine through and it was a hit!
I served this over eggs the next day topped with sour cream, salsa, cheddar cheese, and shrimp for a breakfast Huevos rancheros that knocked everyone's socks off!
2 cups crumbled sugar free chocolate chip cookies
4 tbsp. butter or smart balance; melted
Mix the crumbled cookies and melted butter together and press into the bottom of the pie plate use your hands.
Bake 10 minutes at 350 degrees. Set out to cool after the 10 minutes.
Meanwhile we will make the filling.
Cream cheese filling:
8oz Philadelphia cream cheese
1 box sugar free chocolate pudding (1.7 oz)
1cup fat free milk
Combine all ingredients with a mixer until smooth. Set this aside
2 cups fat-free milk
1 box sugar free chocolate pudding (1.7 oz)
1 package of whipped topping (8 oz.)
Combine pudding and milk with a whisk and then fold in the whipped topping. Set aside.
Next the middle layer:
4 oz. dark chocolate
2.25 oz. pecans
Dice chocolate and pecans and combine in a bowl mixing with your hands.
Allow the crust to cool, then spread the cream cheese layer on top . Next sprinkle half of the chocolate pecan mixture on top of the cream cheese layer. Then spread the whipped topping layer on top and sprinkle the rest of the pecan mix over the top.
Refrigerate for an hour or it can be prepared the day before and refridgerated overnight. Delicious, healthy, and fabulous on a hot day. We are all a little crispy from being in the sun so this was perfect!
Here's to you saving those that you value most... hopefully yourself and those in your circle of trust! Prepare these healthy meals and you are sure to save yourself calories, and potential health issues down the road!
~ Your "Complete Hot Mess" back in the kitchen!