St Germaine is my new favorite liquor! Wow!!! This one came from Chow. If you don’t have St Germaine, go get some – BevMo carries it.
INGREDIENTS
1 oz gin
2 1/2 oz St-Germain elderflower liqueur
Dash orange bitters
Shake with ice, garnish with orange twist!
2 tsp canola oil
2 tsp curry powder
1 clove garlic smacked
1/2 inch piece ginger smashed
1/2 onion chopped
1 lb carrots chopped into 1/4 rounds
1 bay leaf
2 1/2 c water or veggie broth
1/2 c light coconut milk
Heat oil over medium heat in a medium saucepan. Add curry powder & garlic cook for 30 seconds. Add all but coconut milk, bring to boil. Reduce heat to medium and simmer until carrots are soft, about 20 minutes. Discard bay leaf.
Purée soup, stir in coconut milk and season to taste.
4 servings
2 WW PP
This recipe was inspired by a Food & Wine recipe from Bobby Flay. I used light coconut milk, added some shredded coconut for crunch and served it on top of fresh greens. It literally takes less than 5 minutes to make and tastes amazing.
Ingredients:
4 oz light unsweetened coconut milk
2 oz fresh lime juice + zest
1 tsp habanero hot sauce
salt and pepper
8 oz lump crabmeat
1/8 c chopped cilantro
2 TBSP shredded unsweetened coconut
1 shredded carrots
Romaine leaves.
Combine all ingredients in a bowl, serve on lettuce leaves.
2 servings.
3 WW PP.
These are very low-fat and super tasty cupcakes. I use a combo of fresh fruit and fruit spread to pump up the fruity goodness.
Ingredients:
6 oz strawberry fruit spread (sugar free)
1 c fresh strawberries chopped fine
2 1/2 c flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 c sugar
1 c apple sauce (unsweetened)
6 egg whites
1 tsp vanilla extract
2/3 c milk or buttermilk
Frosting:
12 oz lite cream cheese
4 oz strawberry fruit spread
Preheat oven to 350. Line a muffin tin with papers.
Whisk together flour, baking soda and salt.
In a large bowl beat sugar and apple sauce with an electric mixer. Add egg whites, strawberries and vanilla beat until combined. Add 1/3 flour, 1/3 milk and beat on low until combined, repeat with remaining flour and milk.
Fill each muffin cup 1/2 way and bake for 15 – 18 minutes until a toothpick inserted in the middle comes out clean. Cool 1 hour before frosting.
Combine cream cheese and strawberry spread in a bowl, beat until combined.
Makes 36.
2 WW PP per cupcake.
I love Campari – its bitterness is just a delight, but it’s a bit too much for my hubby. So after looking for some inspiration I came up with this tasty cocktail.
1 ounce gin
1/2 ounce Campari
1/2 ounce Cointreau
1/2 ounce dry vermouth
2 – 3 dashes orange bitters
1/2 orange slice
Mix all ingredients with ice in a cocktail shaker. Strain and pour into a chilled cocktail glass. Add orange slice.
This recipe is amazing! A bit time consuming, but not a lot of work. I used jarred artichokes instead of fresh because that was what I had on hand. This inspiration comes from La Cucina Italiana.
Ingredients:
2 tsp olive oil
1/2 lb ground veal
1/4 c thinly sliced onion
Sea salt
Black pepper
1 1/2 c beef broth
7 – 8 artichoke hearts, canned
1 TBSP butter
1 1/4 flour
In a medium saucepan heat oil over medium heat, add veal and cook, stirring with a wooden spoon until meat is broken up as browned, about 5 minutes. Add onion, salt and pepper, cook until onion is softened. Stir in 1/2 c broth and simmer until broth is reduced to 1/8 c, about 45 minutes.
Transfer mixture to shallow baking dish , top with artichokes.
Preheat broiler.
In the pan you cooked the veal, add 1 c broth and bring just to a boil.
In a small saucepan melt butter, add flour and stir with a wooden spoon for 2 minutes. Whisk in broth and cook until thick, about 1 minute.
Pour sauce over artichoke and veal.
Broil for 3 – 4 minutes until browned.
Serves 3.
5 WW per serving.
These were inspired by valentine’s day and a recipe for strawberry cupcakes. They are wonderful and no one will know they are low fat! I doubled the recipe to make 36 since I love to have frozen cupcakes on hand for a quick dessert.
Ingredients:
8 oz raspberry fruit spread (sugar free)
1/2 c fresh raspberries
2 1/2 c flour
2 1/2 tsp baking powder
1/2 tsp salt
1 c sugar
1 c apple sauce (unsweetened)
6 egg whites
1 tsp vanilla extract
2/3 c milk
Frosting:
12 oz lite cream cheese
2 oz raspberry fruit spread
1/2 c powdered sugar
Preheat oven to 350. Line a muffin tin with papers.
Whisk together flour, baking soda and salt.
In a large bowl beat sugar and apple sauce with an electric mixer. Add egg whites, raspberries and vanilla beat until combined. Add 1/3 flour, 1/3 milk and beat on low until combined, repeat with remaining flour and milk.
Fill each muffin cup 1/2 way and bake for 15 – 18 minutes until a toothpick inserted in the middle comes out clean. Cool 1 hour before frosting.
Combine cream cheese, powdered sugar and raspberry spread in a bowl, beat until combined. Frost cupcakes and top with a raspberry.
Makes 36.
2 WW PP per cupcake.
This pizza was inspired by a pizza from a fancy restaurant. If I do say so myself it is amazing!!!
Ingredients:
1 pizza dough (I use the Mozza recipe)
8 oz fresh mozzerella in water
1/3 c mozzerella water
1/4 c buttermilk
1/4 c half and half
16 oz broccoli rabe, chopped, thick stems removed
5 cloves garlic
Red pepper flakes
1 TBSP olive oil
Black olives – cured or regular
Preheat over to 550 with pizza stone in it for at least one hour.
Chop mozzerella cheese, combine with mozz water, buttermilk, half and half and salt. Set aside
In a large pan heat oil over low heat, sauté garlic for 2 min, adds chile flakes and broccoli rabe. Cook for 7 – 9 min until tender.
Roll out dough. Top with cheese mixture, broccoli rabe & olives.
Bake for 6 – 8 minutes until crust is golden and cheese is bubbly.
This is my adaptation of a recipe I found on eating well. I added artichokes and a Jalapeño. I can’t believe how sinful something so healthy can taste. Serve with pita chips and veggies.
Ingredients:
2 shallots, peeled
1 can artichokes,rinsed
1/2 c reduced-fat cream cheese
1/2 c low-fat cottage cheese
1/4 c nonfat sour cream
1 jalapeño
1 TBSP lemon juice
1/2 tsp salt
1/4 tsp pepper
8 ounces baby spinach
2 TBSP chopped fresh chives
Pulse shallot, jalapeño and artichokes in a food processor until coarsely chopped. Add cream cheese, cottage cheese, sour cream, lemon juice, salt and pepper and pulse until just combined. Add spinach and chives and pulse until incorporated.
Serving size: 1/4 c
1 WW PP per serving.
I found this recipe on Eating Well. I love this site for healthy low fat ideas. I made a few changes to spicy it up a bit. I also think this would be amazing with seared scallops. Be sure to have some bread to soak up the sauce – it is delicious!
Marinade/Sauce
3 TBSP lemon juice
3 TBSP dry white wine
2 tsp extra-virgin olive oil
3 cloves garlic, minced
1 pound medium shrimp, peeled and deveined
1 tsp olive oil
1 bay leaf
1/4 tsp crushed red pepper
1 tsp smoked paprika
1/4 tsp African Smoked Blend from Trader Joes
1/4 tsp salt, or to taste
2 TBSP chopped fresh parsley
Combine lemon juice, wine, 2 tsp oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.
Serves 4.
4 WW PP per serving.
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