31 July 2011

Oatmeal Cottage Cheese Pancakes

Ok, I know it sounds weird... but don't judge! They're delicious and super healthy. Even if you don't like cottage cheese, you'll still like these pancakes. Even Will loved them, and he was a little apprehensive. :)

Update 7/21/13 - It's been 2 years since I first made these. Will asks for these often, and I probably make them once a month maybe. I don't even remember the last time I had a regular pancake!

1 c dry oatmeal
1 c fat free cottage cheese
1 tsp vanilla extract
1 tsp ground cinnamon
2 tsp sugar
6 egg whites

Mix all ingredients in a blender and cook like pancakes! These will even get the little bubbles on top so you know when to flip them. Use with sugar-free maple syrup or your favorite pancake topping. This will make about 10-12 pancakes and 1/3 of the recipe is only about 220 calories!

Original recipe found here.

27 July 2011

Jello Poke Cake

This is delicious and a great summertime dessert because you use Cool Whip for the icing and it's refrigerated. This is really easy to do and a fun idea. You can even change the cake mix and jello for different times of the year or holidays.

1 pkg white cake mix (eggs, oil, etc)
2 pkg strawberry jello (4.5 serving size each)
2 c boiling water
1 tub Cool Whip Lite

Make cake mix according to package directions. Pour evenly into two 9" round cake pans. Bake according to the cake package. After cake layers have cooled completely, put them back in clean 9" cake pans. Poke holes with a large fork at half inch intervals all over each layer. Mix 2 pkg jello with 2 c boiling water. Stir at least 3 minutes. Using a ladle or something like that, carefully pour jello evenly over each cake layer. Refrigerate 3 hours.

Carefully unmold 1 cake layer by dipping the bottom of the pan in warm water for 15 seconds. Unmold onto plate, and spread with about 1 cup of Cool Whip. Unmold other cake layer the same way, and stack it on top of the iced layer. Frost the top and side of the cake with remaining Cool Whip. Refrigerate at least 1 hour, and store in fridge.

If you have Baker's Semi-Sweet Chocolate squares, you can melt the chocolate, put it in a ziploc bag and cut a tiny hole on the corner. Make designs or whatever you want on wax paper. Put it in the freezer for about 5 minutes to set the chocolate, and carefully peel for cake decorations. I made the word "Mom" and did some swirl things and a heart. :)

26 July 2011

Slow-Cooker Shredded Salsa Chicken (for tacos)

Shredded chicken soft tacos! This is one of the easiest things ever to make... these pictures are mine (except for the small last one!)

4 boneless, skinless chicken breasts
32 oz salsa (2 bottles)
1 can of corn, drained (14.5 oz)
1 can black beans, rinsed and drained (14.5 oz)
tortillas, reduced-fat
light sour cream
Mexican cheese blend, part-skim

Put chicken, salsa, corn, and beans in crock pot. Cook on low for 8 hours. Shred chicken with 2 forks 30 minutes to an hour before serving. Use on whatever kind of tortillas you like with whatever toppings.

25 July 2011

Light Banana Pudding Squares

Um... YUM. Second picture is mine!

About 35 Vanilla Wafers - Reduced fat, finely crushed
1/4  c margarine, melted
1 pkg Neufchatel cheese, softened
1/2 c powdered sugar
1 tub Cool Whip Free
3 bananas, sliced
2 pkg Vanilla pudding - fat free, sugar free, instant
3 c cold skim milk
1/2 square Baker's semi-sweet chocolate, grated

Finely crush vanilla wafers and mix with margarine. Press into bottom of dish (I used a 9x9"). Beat cheese and sugar in a bowl with wisk until well-mixed. Stir in 1 1/2 c Cool Whip and spread a thin layer of mixture over vanilla wafers. Slice 3 bananas. Lay bananas over the cheese/cool whip layer.

Then, beat pudding mixes and milk with a wisk for 2 min. and spread over bananas. Top with the rest of the Cool Whip and grated chocolate.