Chicken Lasagna Roll-ups

Found my new food processor (Penelope) waiting on my porch when I got home! What perfect timing. I only had a small one and was having trouble with a lot of my recipes. This one was perfect!!! A 9 cup Cuisinart from JCPenney. Although I've made this recipe without it before too. Now to the food...this is another winner! Everyone loves it. So happy when that happens. Nothing green in it probably helped. But they actually ate the one piece of broccoli I served with it! Baby steps here...

3 cups cooked chicken

1 cup reduced fat ricotta cheese

1/4 cup crumbled reduced fat feta cheese

1/4 cup grated reduced fat Parmesan cheese

1/4 cup fat free milk

1/8 teaspoon white pepper

8 lasagna noodles, cooked and drained

1 jar Prego spaghetti sauce

In medium bowl, combine chicken, cheeses, milk, and pepper (I prefer to place this in the food processor to get a less chunky filling)

Spread 1/2 cup mixture over each lasagna noodle and roll

In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce

Arrange lasagna rolls, seam-side down in sauce in baking dish

Top with remaining spaghetti sauce and cover with foil.

Bake at 375 degrees for 30 minutes.

8 servings - 276 calories

5.6g fat

1.0g fiber

Chocolate Brownie Pudding

I’m not sure what I would compare this dessert to but it was soooo good! Taylor wanted to make sure that there was going to be enough left for her to have leftovers the next night. The plan was to have vanilla ice cream on it but the girls insisted on theirs having their favorite…mint chocolate chip. Both were good. Would probably also be good with nuts sprinkled on it.

2 sticks unsalted butter

4 large eggs

2 cups sugar

3/4 cup cocoa powder

1/2 cup flour

2 tsp vanilla extract

1 tablespoon Kahlua

Optional - Vanilla ice cream (or desired flavor)

Preheat the oven to 325 degrees.

Lightly butter a 9×9 baking dish.

Melt the 1/2 pound of butter and set aside to cool.

Sift the cocoa powder and flour together and set aside.

Beat the eggs and sugar on medium-high speed for 10 minutes, until very thick and light yellow. After 10 minutes, reduce the speed to low and add the vanilla, Kahlua, and the cocoa powder and flour mixture.

Mix very slowly until just combined.

Slowly pour in the cooled butter and mix again until combined.

Pour the mixture into the baking dish and place it in a larger baking pan.

Add warm water to the pan until it comes halfway up the side of the dish.

Bake for 1 hour.

It will look like it’s under-baked but it isn't!

Remove from the water and place in the fridge to cool.

Serve alone or with ice cream.

8 servings

482 calories (without ice cream)

27g fat

3g fiber

Easy Chicken Cordon Bleu

This was the easiest chicken cordon bleu I've ever made! Actually, it's the only chicken cordon bleu I've ever made... I was curious where this originated from and in my research came across a whole history of meats page. It even has squirrel! Surprisingly, I haven't seen any squirrel recipes on Pinterest. I actually worked with a guy who ate squirrel. I was sure he was kidding until we gave him a Squirrel Cookbook and saw his face light up when he saw all the new recipes that he couldn't wait to try. I made sure to never eat what he brought to pot luck lunches. Anyway, if the squirrel talk hasn't totally scared you off, this is a really easy recipe that everyone loved.

3 large boneless, skinless chicken breasts (cut each in half to make two smaller pieces)

12 slices deli ham

1 cup bread crumbs

2 tablespoons melted butter

6 slices of Swiss cheese

Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.

Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with Swiss cheese. Sprinkle the bread crumbs over the top of the chicken.

Bake the chicken for 35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.

6 servings

396 calories

15.5g fat

0.8g fiber

Apple Walnut Breakfast Cake

One of my favorite memories of the 5 months we lived on Long Island was taking the girls to the Lewin Farms apple orchard. We could have gone to The Hampton's, but no....we chose the apple orchards. Wish we had one here now that we actually eat them regularly. I found a great site with tips for apples to help you know when they are in season, what to use them for and how to store them.

6 Macintosh apples

1 tablespoon cinnamon

5 tablespoons sugar

2 3/4 cups flour, sifted

1 tablespoon baking powder

1 teaspoon salt

1 cup vegetable oil

2 cups sugar

1/4 cup orange juice

2 1/2 teaspoons vanilla

4 eggs

1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples. Mix with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients with the dry ones, then add eggs one at a time.

Pour half of batter into pan. Spread half of the apples on top. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 hour and 40 minutes, or until a toothpick comes out clean.

12 servings

331 calories (with walnuts- 291 without)

16.2g fat

1.8g fiber

Roasted Parmesan Green Beans and Mushrooms

I’m not a mushroom fan so you’ll have to take my husbands word for it that the mushrooms were good. The green beans were awesome and super easy to make. Of course the girls weren’t impressed because there was “green stuff on their plate”. But I’d still make this again and make them eat their obligatory ONE green bean.

8 oz sliced mushrooms

1 lb fresh green beans

1 1/2 T olive oil

1 T balsamic vinegar

salt and fresh ground black pepper to taste

2 T finely grated Parmesan cheese

Preheat oven to 450 degrees.

Wash mushrooms and let dry.

While mushrooms are drying, trim ends off of green beans.

Put cut beans and mushrooms into a Ziploc bag.

Whisk together olive oil and balsamic vinegar and pour into bag.

Shake bag so all the beans and mushrooms are lightly coated with the mixture.

Arrange on large baking sheet.

Spread out well so beans and mushrooms are not crowded.

Roast 20 minutes or until beans are tender, mushrooms are cooked, and all liquid on the pan has evaporated.

Season to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan.

6 servings

53 calories

4g fat

1.4g fiber

Chicken Bacon Pasta - 468 calories

I don’t quite understand the new popularity with bacon and definitely don’t think I’ll be trying the new Jack in the Box bacon shake but Megan and Taylor are definitely bacon fans. They even tried the chicken fried bacon at the Texas State Fair. I think the one bite of that took years off of my life.

Bacon with chicken and pasta I can handle though! Everyone loved this one. Taylor even had thirds! This one will definitely get a repeat.

4 oz bacon, cooked and chopped

1/2 tsp crushed red pepper flakes (do half if you want it less spicy)

1 tsp garlic powder

12 oz penne pasta

1/2 cup half and half

1/4 cup fat free cream cheese

1/4 cup grated Parmesan cheese

2 eggs

1/4 tsp ground black pepper

4 grilled chicken breast, sliced

Preheat grill and prepare chicken.

Boil water for pasta.

Cook the pasta in boiling salted water for 12 minutes.

Cook chicken on grill while pasta is cooking.

Place cream and cream cheese in a small saucepan. Heat over low until cream cheese is melted, and whisk until smooth. Remove from heat. Add the Parmesan cheese, eggs, garlic powder, red pepper flakes and pepper and whisk until blended.

Drain pasta and return to pot. Immediately add the white sauce and toss to coat. Stir in the bacon. Top with grilled chicken.

6 servings

468 calories

17g fat

4g fiber

Crescent Roll Sandwiches

I always need something quick and easy to make for weekend lunches. This was perfect. Although I had to make them 3 different ways to please everyone... Nice that it's an easy option to adjust the fillings to please everyone though. I'm giving you my version because of course that one was the best.

1 can Pillsbury reduced fat crescent rolls

8 slices deli ham

4 slices Swiss cheese

Spinach leaves

Flour

Preheat oven to 375 degrees.

Separate crescent rolls into 4 rectangles. Lightly dust with flour.

Place desired amount of spinach, 1 slice of cheese and 2 slices of ham on each rectangle.

Roll up each rectangle keeping ham tucked in as much as possible so that it doesn't dry out.

Place on baking sheet. Make sure that there is plenty of space between each one to allow all sides to cook properly.

Cook for 13 minutes.

4 servings

397 calories

21.9g fat

0.7 g fiber

Ambrosia

am·bro·sia/amˈbrōZH(ē)ə/

Noun:

The food of the Greek and Roman gods.

Something very pleasing to taste or smell.

So I wore my tiara while eating this one since my toga was at the cleaners. Made it seem much fancier that way.

1 1/2 c. fat free whipped topping

1 vanilla pudding cup

1 cup pineapple

1 cup mandarin oranges

1 apple

1 banana

1 cup strawberries

2 Tbs coconut

Combine whipped topping and pudding in medium bowl until blended. Add fruit and sprinkle with coconut if desired.

6 Servings

120

0.9g fat

2.2g fiber

Grilled Chicken Piccata

Grilled Chicken Piccata with Penne Pasta (or Rotini is your husband also does the grocery shopping and has no idea what penne is). It still tasted great though. For the next trip I found this little handy pasta guide from the National Pasta Association. Who knew that pasta needed its own National Association??

Chicken

3Tbsp lemon juice

3 Tbsp olive oil

1 Tbsp minced garlic

1 tsp salt

1/4 tsp black pepper

1/2 tsp oregano

2 boneless, skinless chicken breasts

Pasta

2 cups dried penne pasta

2 Tbsp butter

6 Tbsp Lemon Juice

1 Tbsp minced garlic

1/2 cup fat free half and half

2 tsp dried basil

1/2 cup grated Parmesan cheese

Combine first 6 ingredients and mix well. Place chicken in a Ziploc bag and pour marinade over chicken. Marinate overnight in the refrigerator.

When ready, grill until done. Allow chicken to cool for a few minutes and then slice into strips to serve over pasta.

While chicken is grilling, cook pasta according to directions. Reserve 1/2 cup of pasta water and drain pasta.

In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the Parmesan cheese and basil and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to thin the sauce if necessary. Toss in pasta.

Serve with grilled chicken on top.

6 servings

505 calories

5.4g fat

2.9g fiber

Pink Leopard Dishwashing Gloves

Gloveables Rubber Gloves

It took me awhile to realize just how much of a necessity dishwashing gloves are for your hands. Of course if I have to wear those ugly things they better be cute, girly and leopard. Thank goodness Amazon has everything!! Now everything is right with the world again and all for only $12.99!

Mexican Chicken Casserole

Taylor has informed me that she "won't eat anything with a casserole in it" so this one didn't make the cut for making everyone happy, but it was really good! Her share just left more for the rest of us. I really do need to buy stock in corn dogs until I find stuff she likes.

From MyRecipes.com

1 cup fat-free, less-sodium chicken broth $

2 (4.5-ounce) cans chopped green chiles, divided

1 3/4 pounds skinned, boned chicken breasts $

2 teaspoons olive oil

1 cup chopped onion

1 cup evaporated skim milk

1 cup (4 ounces) shredded Monterey Jack cheese

1/4 cup (2 ounces) tub-style light cream cheese

1 (10-ounce) can enchilada sauce

12 (6-inch) corn tortillas

Cooking spray

1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese

1 ounce tortilla chips, crushed (about 6 chips) $

Preparation:

Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Cooking Light

DECEMBER 1998

8 servings

369 calories

11.4g fat

3g fiber

French Toast Bake

Nothing starts a day off better than French Toast, right?? Unless maybe it was French Toast in France. Maybe one day...for now this will have to do. Isn't it pretty? I was quite impressed! The kids not so much (nuts and "weird bread" were the problems with this recipe) so I thought y'all might appreciate it more.

Ingredients:

1/4 cup (4 Tablespoons) butter, melted

3/4 cup light brown sugar, packed

1 loaf brioche or challah bread (French toast can also be sliced 1 1/2 inches thick)

8 eggs, slightly beaten

1 cup 2% milk

1 Tablespoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 cup pecans, chopped

1/8 teaspoon salt

Syrup and powdered sugar for topping

Preheat oven to 350 degrees.

In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.

Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices.

Dip each slice of bread into egg mixture.

Arrange slices of bread in the baking dish overlapping if necessary.

Sprinkle chopped pecans over bread slices.

Bake for 30-35 minutes. If top starts browning too quickly place foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don't dry it out completely.

12 servings

341 calories (without syrup or powdered sugar)

13.6g fat

1.6g fiber

Crockpot Cheesy Chicken Spaghetti

Quite possibly the worst picture I've ever taken, but it was all gone before I could take another one. This was actually a meal that everyone liked! I think a celebration is in order!! Taylor doesn't like cheese (except for queso) but this one even passed the cheese test.

16 oz. dry spaghetti, cooked

1 lb. Velveeta Light (2%) Cheese (cut in cubes)

12 oz of shredded, cooked chicken breast (or 1 can of chicken)

1 can 98% Campbell's fat free cream of mushroom soup

1 can 98% Campbell's fat free cream of chicken soup

10 oz. can Rotel diced tomatoes & green chilies

1/2 cup water

salt & pepper to taste

To shred chicken:

Place chicken in pot, add just enough water to cover the chicken.

Bring to a boil and cover. Reduce heat to low, making sure that it still maintains a boil and cook until done, about 25 minutes.

Remove chicken from pot, let cool and shred.

Cook spaghetti according to package directions.

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.

8 servings - 276 calories (Recipe calculator)

8.5g fat

1.4g fiber

Chicken and Black Bean Enchilada Casserole

Only 2 complaints on this one...It was hard to not go back for seconds on this one and it would have been even better with a margarita! Other than that this was awesome!!! Notice how the black beans make it look like a leopard?? :) Megan thinks it looks more like bugs though.

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• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 rotisserie chicken, shredded (or 2 cups of shredded chicken breast)
• 2 tablespoons chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4.5 ounce) can diced green chili peppers, drained
• 1 (10 ounce) can red enchilada sauce
• 8 (6 inch) corn tortillas
• 2 cups shredded Mexican blend cheese
• 4 ounce sour cream

1. Preheat the oven to 375 degrees F.
2. Mix chicken with cumin and coriander. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
3. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and all of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
4. Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top. Continue cooking, uncovered, for an additional 5 minutes, or until cheese melts. Let stand 10 minutes before serving.

8 servings - 497 calories

17.8g fat - 8.7g fiber

Baked Apple Wedges - 175 calories

This is our new favorite "dessert" and fits into into my mandated cooking healthy rules that my husband has given me. Thanks Martha Stewart!





Ingredients:

3 tablespoons dark brown sugar

1/2 cup rolled oats (not instant)

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

Pinch of ground nutmeg

Pinch of ground cloves

1/4 cup sliced almonds, toasted

4 McIntosh apples

1 large egg, beaten with 1 tablespoon milk

Heat oven to 350 degrees.

Sprinkle 1 tablespoon brown sugar over a baking sheet.

Combine oats, remaining 2 tablespoons sugar, and spices in the work bowl of a food processor and blend until smooth.

Add half the almonds and process until finely chopped.

Add remaining almonds; process until coarsely chopped. Transfer to a shallow bowl.

Peel apples and cut into quarters. Cut out cores.

Dip apples into egg mixture, letting excess drip off. Coat well with the oatmeal-nut mixture and transfer to prepared baking sheet.

Bake for 20 minutes, or until soft.

4 servings - 175 calories (sparkrecipes.com recipe calculator)

4.3g fat - 3.8g fiber

Follow me on my Definitely Leopard Facebook page

Today's Leopard find: iPhone, iPad Cases and Kindle e-Book Reader Skins from Squidoo

Grilled Pineapple & fancy, make your life easier slicer

Ever since I tasted the grilled pineapple at the local Brazilian steakhouse I crave it almost everyday. I am determined to figure out how to do it. If I'm going to be cutting all of those pineapples trying to perfect this, I had to have a super fancy pineapple slicer. Luckily I found one at JCPenney for only $10! It didn't come with directions, only a couple of drawings on the box which didn't make a lot of sense. Thanks to my husband, who can figure out anything, "we" figured out that you cut off the top, place the round part of the slicer on top of the pineapple and simply push down while turning the handle. So easy and so quick! It made perfect spiral pineapple slices. The first attempt wasn't the perfect Brazilian steakhouse recipe but it was a pretty good start.

Grilled Pineapple

Ingredients:

1 pineapple

1 can of coconut milk

1/2 sugar

1 tsp cinnamon

Heat grill to medium

Slice pineapple

Mix cinnamon and sugar together

Brush pineapple with coconut milk

Sprinkle with cinnamon sugar mixture

Place on grill for about 2 minutes on each side.

8 servings - Only 92 calories

Nana's Chicken Taco Soup - only 205 calories!

To prepare for the huge blizzard last weekend we first had to make Nana's Taco Soup! When you have the chance of snow in Texas you prepare like you won't get to make it to the grocery store for weeks. Stores run out of bread, milk, water, eggs, gas stations are so crowded you can't find a spot. People from the north look at us like we are crazy. (Bless our hearts) Anyway, we got a few flakes but nothing stuck. No snow day, but it was still cold enough that Nana's soup was a necessity.

Ingredients:

1 lb shredded cooked chicken

2 cans hominy

2 cans pinto beans

2 cans diced tomatoes

2 small cans green chilies

3 cans chicken broth

2 packets Hidden Valley Ranch Salad Dressing & Seasoning mix

2 packets McCormick Taco Seasoning Mix

To shred chicken:

Place chicken in pot, add just enough water to cover the chicken.

Bring to a boil and cover. Reduce heat to low, making sure that it still maintains a boil and cook until done, about 25 minutes.

Remove chicken from pot, let cool and shred.

Drain hominy and rinse pinto beans. Place in large pot with remaining ingredients.

Simmer for 2 hours.

Serves 12 - 205 calories per serving

Also great with tortilla chips or cheese

Baked Fajitas for a healthier option

I'll never forget the day that my friend came back from lunch and her boss told her she smelled like a fajita. She was so embarrassed. Personally, I think there are a lot worse things that you can smell like. But for those days when you don't want to smell like a fajita, here is a baked option that is just as good and a lot easier.

1 pound boneless, skinless chicken breasts, cut into strips

1 (15 oz) can diced tomatoes

1 (4 oz) can diced green chilies

1 medium onion, sliced

1 large bell pepper, seeded and sliced

2 T vegetable oil

2 t. chili powder

2 t. cumin

1/2 t. garlic powder

1/2 t. dried oregano

1/4 t. salt

12 Mission carb balance flour tortillas

1 1/2 cups Kraft Reduced Fat Mexican 4 Cheese Blend

Preheat the oven to 400 degrees.

Grease a 13×9 baking dish.

Mix together chicken, tomatoes, chilies, peppers and onions in the dish.

In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.

Bake uncovered for 25 minutes or until chicken is cooked through and the vegetables are tender. Serve with warm tortillas.

Serves 6

372 calories - without cheese (8 Weight Watchers points) - 23.5g fiber, 11.1g fat

452 calories (recipe calculator) - with cheese (10 Weight Watchers points) - 23.5g fiber, 16.1g fat

Southwest Chicken & Black Bean Wraps

In Texas, Tex-Mex food is a staple...and a new Tex-Mex recipe is always an exciting thing! It gives me something else to serve corn cakes with too! I also learned how to shred chicken (coming from someone who used to not be able to cook meat, this is a big deal!)

1 cup cooked rice

1 cup shredded chicken (about 2 small chicken breasts)

1 can black beans, rinsed and drained

1 chopped green onion

1/2 chopped red pepper

1/4 cup chopped fresh cilantro

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded Kraft Mexican blend cheese

1 tsp fajita Seasoning

1 tsp crushed red pepper

1 tsp salt

6 burrito sized flour tortillas

Place chicken, salt, crushed red pepper and fajita seasoning in a pot. Add just enough water to cover the chicken.

Bring to a boil and cover. Reduce heat to low, making sure that it still maintains a boil and cook until done, about 25 minutes.

Remove chicken from pot, let cool and shred.

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese.

Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the front and backs of tortillas with cooking spray.

Heat a large non-stick skillet over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 3 minutes per side.

8 Weight Watchers Points

6 servings - 410 calories - 10g fat - 7g fiber

Healthier Pumpkin Banana Bread - 237 calories

My husband informed me that he has gained 6 lbs since I started cooking. I've tried to tell him that is about portion control and not my cooking, but I'm going to attempt to do better with adding some healthy options. Today's attempt...Pumpkin Banana Bread. Pretty good and it has 2 fruits and whole wheat! It's practically like health food!

Pumpkin Banana Bread

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 bananas, mashed
1 cup canned pumpkin pie mix
1/4 canola oil
2 eggs
1 teaspoon vanilla

1. Preheat oven to 350 degrees. Spray loaf pan with cooking spray. Set aside.
2. In a large bowl, mix together the flours, sugar, baking powder, baking soda, and spices.
3. In a medium bowl, whisk together the bananas, pumpkin, oil, eggs and vanilla.
4. Add the dry ingredients to the banana-pumpkin mixture, and gently fold until combined.
5. Pour batter into prepared pan. Bake 45 minutes, or until a toothpick inserted in the center and comes out clean. Cool in pan for 5 minutes. Remove bread from pans to a wire rack to cool completely.

12 servings - 237 calories (Recipe Calculator)

(6g Fat, 4g Fiber)

4 Weight Watchers Points

Strawberry Shortcake Sushi & Strawberry Dipping Sauce

A few weeks ago a friend forced me to try sushi. I was a good sport and tried 2! It confirmed what a I already knew...I am not a fan. For you fish lovers...sorry, but that's one thing you'll never find on my blog. I can't handle the taste or the smell and definitely can't handle sushi...until now!

Ingredients:

cake -

• 2/3 cup all-purpose flour
• 1 t baking powder
• 1/4 t salt
• 1/2 cup sugar
• 3 eggs + 2 more egg whites
• 1 t vanilla
• 2 T powdered sugar, for the towel when wrapping the cake

filling -

• 1 cups whipping cream
• 1/4 cup powdered sugar
• 1/2 t vanilla
• 1 cup diced strawberries (half for filling & half for topping)

Directions:

1. Preheat the oven to 400º. Coat a 15 x 10-inch jelly roll cookie sheet with cooking spray; line the bottom with parchment paper, and coat with cooking spray. Set aside.
2. In a small bowl whisk together the flour, baking powder and salt. In a medium bowl using an electric mixer or in the bowl of a stand mixer beat together the eggs and sugar at high speed until pale and fluffy (about 5 minutes). Stir in vanilla.
3. Add the flour mixture half at a time mixing on low until each portion is mixed in completely.
4. Pour batter into prepared pan; spread evenly. Bake for 8-10 minutes or until cake springs back when touched.
5. While the cake is baking sprinkle a clean dish towel with powdered sugar.
6. Remove the cake from the oven. Cut the cake in half long ways so that you have 2 long rectangles. Invert onto the powdered sugared towel. Peel off the parchment and on each side of the towel roll the cakes from the long side toward the center. Flip the towel wrapped cakes over seem-side down on the counter for 30 minutes to an hour to cool.
7. Make filling. Beat together the whipping cream, powdered sugar and vanilla until fluffy and thick. Stir in the strawberries.
8. Unroll the cakes from the towel and either pipe or spread the filling into the center. Roll up so the ends touch and wrap tightly in plastic wrap. Refrigerate for a couple hours or over night.
9. Slice, using a serrated knife into sushi-sized pieces. I ended up with about 18 pieces. Top with a strawberry slice and serve with strawberry coulis (recipe below).

Strawberry Dipping Sauce (my husband didn't like it with the sauce, I think it was what made it so good - you decide!...I promise I'm right though!)

Ingredients:

• 2 cups quartered and hulled strawberries, mashed
• 1/4 cup water
• 3 T granulated sugar
• 1 T lemon juice

Combine strawberries, water, sugar and lemon juice in a blender. Blend until very smooth. Press through a fine mesh strainer to remove seeds. Cover and refrigerate until cool. Place in a small dish for sushi dipping!

8 Servings - 200 calories each (Recipe Calculator)

Recipe adapted from: Takeamegabite

Mexican Sweet Corn Cakes

When you think about Mexican food most people automatically think of rice & beans as the side dishes. This is the best Mexican side dish EVER!!! Anything you scoop with an ice cream scooper has to be good, right?? Thank you Allrecipes.com!

Ingredients

• 1/2 cup butter, softened
• 1/3 cup masa harina
• 1/4 cup water
• 1 1/2 cups frozen whole-kernel corn, thawed
• 1/4 cup cornmeal
• 1/3 cup white sugar
• 2 tablespoons heavy whipping cream
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

6 servings - 273 calories (so worth it!!!)

In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.

Using a food processor, process thawed corn (but leave chunky). Stir into the butter mixture.

In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.