Corn Chowder

My Mom loves Silver Queen Corn. It is at it's absolute best in mid to late summer. So that means...the Queen is ruling right now! My love for corn chowder and my inherited love of this corn inspired this soup. It is only 180 calories per serving and serves 5. If you are a carnivore crumble on a little turkey bacon for about 10-15 more calories. Remember to measure your portion!!

Here's the recipe:
Russet Potato - 1 medium to large (diced small)
5 ears Silver Queen Corn - about 4 Cups of kernels
Red Pepper - 1 Cup chopped
Green Pepper - .25 Cup chopped
Onion - .25 Cup chopped
Basil Fresh- 2 TBSP
Extra Virgin Olive Oil - 1 TBSP
Cornstarch - 1 TBSP
Chicken Stock - 4 Cups
Fat Free milk - 1 Cup
Salt and Pepper to taste

First chop all your veggies and start them in the extra virgin olive oil in your dutch oven. Medium heat. Immediately start shaving the corn off the cobs in a large bowl. It will be a little messy but worth it. Keep the cobs, they are going in soup in a few minutes! After veggies are a little softened add the cornstarch and about half a cup of the chicken stock. This is when I added a little salt and pepper. Whisk in well and turn up to high. Add in rest of chicken stock, corn cobs, milk, corn and chopped potatoes. After all the friends are in the pool lower heat to simmer, add basil and let it all hang out for about an hour or so. You will need to taste for seasoning and remove the cobs. Garnish with some fresh chives.
Note: Easy to kick up this chowder...just add some finely diced jalapenos with the vegetables!

Lemon Pie

This delicious alternative to a sugar and cream filled pie will satisfy that summer lemon craving. Partial substitutes and reduced portions are key here. Serves 8 only 203 calories per serving!

Here's the recipe:
Graham cracker crumbs - 1 Cup
Butter - 2 TBSP melted ( I used light blue bonnet)
Sugar - 1/2 Cup
Splenda - 1/2 Cup
All purpose flour - 1/2 Cup
Egg beaters - 1 Cup
Lemon Juice - 1/3 Cup
Fresh Lemon zest - 1 TBSP
Fat free milk - 1 2/3 Cup
Powdered sugar - 1 TBSP

Preheat oven to 400 degrees. Melt butter and mix with graham cracker crumbs in a pie pan. Pat them down evenly. In a bowl mix together egg beaters, sugar, then flour and milk. Slowly stir in lemon juice and zest. Pour into pie pan then bake for 30-35 min. Let cool and dust with the powdered sugar. Garnish with lemon slices. Enjoy!

Chicken Enchilada Casserole

Craving gooey, spicy enchiladas covered in cheese and sour cream? Well I have a better alternative!
This delicious casserole serves four, comes in at 387 calories per serving, and packs a whopping 20g of protein and 5g of fiber!

Here's the recipe:
Kroger rotisserie chicken, shredded - 8 oz
Flour tortillas - 3 eight inch
Stewed tomatoes - 1 can
Enchilada seasoning - 1 packet
Diced green chilies - 2 TBSP
Fat free sour cream - 4 TBSP
Reduced fat mexican cheese blend, shredded - 1 Cup
Dried oregano - 2 tsp
Garlic powder - 1/2 TBSP
Cumin - 1 TBSP
Chili powder - 1/2 TBSP
Green peppers - 1/4 cup diced
Red onion - 1/4 cup chopped
Extra virgin olive oil - 1 TBSP

Start by putting tortillas in foil and placing in a 200 degree oven. Next saute your green peppers and onion in the olive oil on low. Just soften them a little. Meanwhile, the chicken...you're going to have to get your hands dirty! Using your hands to shred the chicken helps you ensure all of the little bones and all the skin is removed. After shredding run your knife through the meat...NO BONES!! Weigh out 8 oz of chicken. I just happened to yield about one pound off of this one so I divided in half. Place the rest in a baggie and refrigerate. Makes great hash the next day! Add the chicken to pepper and onion along with all the spices including diced green chilies. Keep it on low while you hand crush or puree your stewed tomatoes. You could also just use crushed tomatoes. The larger chunks add a little authenticity to this casserole. Mix in your packet of enchilada seasoning.
Take the tortillas out of the oven and turn it up to 350 degrees. Now dredge your tortillas in the sauce and tear to fit an 8x8 baking dish. You are only making two tortilla layers. Place the first layer of tortilla down, then half of the chicken, spread evenly. Add two tablespoons of sour cream and just kind of smear it around evenly. Then ladle some sauce over. Top with half the cheese and repeat. End with cheese on top. Top with a little cilantro if you like, I'm not a big fan so I used some parsley. Bake for about 15-20 minutes. Cute into fourths and serve. Enjoy! If you've been good serve with some tortilla chips, if not try a simple salad!

Slow Cooker Pork BAR-B-Q!!

It's a summer staple. Here's how to make it at home just the way you like it. This is center cut pork loin. I got about 10-12 servings out of 3-4 lb loin. Remember it reduces down in size while cooking. I also trimmed all the fat off AFTER cooking. 10 servings - 258 calories, 12 servings 215 calories

Here's the recipe:
Center cut pork loin: 3-4 lbs
Ketchup - 2 Cups
Barbeque sauce - .5 cup of your favorite
Yellow mustard - 1 TBSP
Worcestershire - 1 TBSP
Garlic powder - 1 TBSP
Red pepper/cayenne - 1 tsp
black pepper - 1/2 tsp
Red wine vinegar - 2 TBSP
Brown sugar - 1/2 cup loosely packed
Dill pickle juice - 1- TBSP

Easy easy! Just add all ingredients into the slow cooker/crock pot, except the pork. Whisk together well. Add pork loin with fat side up. Ladle the sauce over the top of loin. Cover and turn on low for 3-4 hours. Internal temperature for pork, for safe eating, is 145 degrees. I still cook it up a little further. Not used to eating pink pork yet. Occasionally check on the loin ladling the sauce over the top.
Once cooked through pull the pork out onto a sheet pan. I cut it up into large pieces then used two forks to shred it. Skim off any grease of sauce that is visible on top in the slow cooker. Then place all the shredded pork back in and turn to warm. It is now ready when you are! To store leftovers just ladle it all in a large ziplock bag and reheat as needed. It is even better the next day! Enjoy!

Kitchen Sink Stew

This recipe was born from necessity. I had the ingredients and was craving a soup or stew. So using things that are always on hand in my kitchen, here is Kitchen Sink Stew. Serves 6. 229 calories, 19 g protein and 3 g of fat!

Here's the recipe:

96/4 Ground Beef - 1 lb
Russet potatoes - 2 medium diced
Green Peppers - .5 cup chopped
Red peppers -.5 Cup chopped
Red onion - .25 Cup chopped
Stewed Italian Style tomatoes (with oregano and basil) - 1 small can
Water -6 Cups
Beef bouillion cube - 1
Worcestershire - 1 TBSP
Ground thyme - 1 TBSP
Ketchup - 1/2 Cup
Spicy brown mustard - 3 TBSP
Corn starch - 2 TBSP

Start with the water, cold, and place potatoes in and bring to a boil. Use a dutch oven or large soup pot. Meanwhile, in a skillet sautee veggies until tender then add ground beef and brown. Season with salt and pepper the way you like it. Tip: GO EASY ON SALT. There is lots of sodium in beef bouillion cubes. Once potatoes are boiling pour out about half the water, keeping potatoes in the pot, so be careful. Add cube. You can sub a can of beef broth. Just pour out more water to compensate for the liquid.  Keep boiling and stirring until the cube is dissolved. Add in veggies, beef and tomatoes. Next add the rest of the ingredients except corn starch. Once it is all boiling reduce it to a simmer. Remove part of the liquid to a small bowl and add cornstarch. Blend them well until the starch dissolves. Pour back into soup. I brought it back to a boil then reduced back to simmer. Let it hang out for a while. Maybe 30-45 minutes. This is the kind meal you can get creative with ingredients. Add more veggies, maybe hot sauce or throw in some spinach at the end just to wilt it down.
The Spicy brown mustard made all the difference in flavor to my family. Enjoy!

They aren't all "Post Worthy"

Well I have been cooking. All week long as usual. I made two different kinds of macaroon. They both were delicious but I need to figure out how to get them not to stick and to puff a little more. This morning I made homemade cinnamon rolls with icing. They were very good but again not quite where I want them to be, so more work needed there.
For dinner the other night I had lean ground beef, potatoes, and some canned stewed tomatoes. So I made a hamburger soup that was amazing. That recipe will be posted!!

So I just wanted to keep you updated, I am still working toward a healthier way of cooking. This blog is special to me as are all the viewers. So stay tuned as there is more to come!! Have a wonderful weekend!

Apple Oat Cupcakes

Apple Oat Cupcakes: yield 16
246 calories
4 g protein
2 g fiber

Here's the recipe:
All purpose flour - 2 Cups
Baking powder - 2 tsp
Kosher salt - 1 tsp
Ground cinnamon - 1 TBSP
Nutmeg - 1 tsp
Oats - 1/2 Cup
Light butter (I used Blue bonnet light) - 1 1/2 sticks
Splenda baking sugar - 3/4 Cup
Granulated sugar - 3/4 Cup
Light cream cheese - 3/4 Cup
Eggs - 3
Fat free milk - 1/2 Cup
Vanilla - 2 tsp
Granny Smith apple - 1 medium chopped small

Topping (included in calorie count):
Brown sugar - 1/2 Cup packed
Butter - 1/2 stick
Flour - 1/4 Cup plus 1 TBSP
Cinnamon - 2 tsp

Preheat oven to 350 degrees. In a stand mixer add butter and both splenda and regular sugar and mix on low speed. Add vanilla, milk and eggs one at a time. Turn off mixer and add cream cheese. Turn back on low. Grab another bowl and add flour, cinnamon, baking powder, oats, nutmeg, and salt. Blend together. Slowly add into the wet ingredients in the mixer. Blend until just combined and turn off. Chop one medium Granny Smith apple into small pieces and fold into the batter. Evenly distribute the dough into 16 cupcake liners. I baked in two batches. In same bowl used for dry ingredients blend together the toppings. Evenly sprinkle it over each cupcake. Bake for 23 minutes rotating halfway through. These are delicious warm and are hard to resist!! Enjoy!!

Home Again

Well I am home from a wonderful vacation by the beach! That means it is time to get back in the saddle and create some more yummy healthy food. There was some very good food down south and I found inspiration. Look forward to some new recipes this week!

A Little Maintenance

So I finally got this blog a little more user friendly! Just look to the left side column and select link you desire! Main Dishes, go to Side City or look at the basics, Soups and Stocks. More assistance is on the way!

Kickin' Cheddar Skillet Cornbread

Another delicious classic: Only 96 calories per serving. Makes 8 servings

Here's the recipe:
All Purpose flour - 1/2 Cup
Cornmeal - 1/2 Cup
Baking powder - 1 tsp
Kosher salt - 1/2 tsp
Egg beaters - 1/2 Cup
Splenda sugar - 1 TBSP
Brummel and Brown butter - 2 TBSP melted
Vegetable oil - 1 TBSP
Fat free milk - 1/2 Cup
Fat free shredded cheddar - 1/2 Cup
Jalapenos - 1/2 TBSP

Start an iron skillet over medium high heat with the vegetable oil. Make sure your smear the oil all around the skillet. Mix together flour, cornmeal, salt, sugar and baking powder in one bowl. In a separate bowl mix egg beaters, milk, and melted butter. Mix the dry ingredients slowly into the wet. You want to stir gently. Do not beat the batter. Add cheese and jalapenos, blend gently with your spoon. When skillet is good and hot pour in batter and quickly spread evenly over bottom of skillet. When the batter begins to separate from the sides of the skillet use your spatula to kind of lift even around the perimeter. After about 4 minutes flip the bread over and cook for another two to three minutes. Then remove from skillet and cut into eight pieces. Enjoy!