Chicken Burgers

I go on my healthy kick of trying to eat low fat low sugar “diet” to saying I’ll just have it all in moderation to just eating what I want.  And by that I mean 6-7 freezies each night that I’m sure are packed with tons of sugar!!!   And I know that my body can sure tell when I’ve eaten something that I shouldn’t be eating.  Having my once a week Zantigo’s has slowed down a bit, but that was pretty much all I had that wasn’t the greatest for me.  I use low fat foods, I try to look at labels when buying food, but sometimes that candy bar is too good to pass up.  Or the new M&Ms that are out for Halloween…who can pass those up?

Well it’s time to get myself back on track.  I did a search for low fat/low sugar dinners and came up with this chicken burger.  I know chicken burgers can be “boring” or even a bit on the dry side.  But this recipe added some egg whites and bread crumbs to keep it moist.  I changed up a few things on the recipe to our family’s liking, but this is pretty good and great flavor.  I topped it with some low fat cheese, and pickles.  I also used an Everything Thin Bagel so it cut down a bit too for me.

Since we have soccer and football tonight I got this made during my 15 minute afternoon break. So that tells you how hard it was to get prepared and made!  No excuses.

Ingredients

16 ounces extra lean ground chicken breast
1 egg white
2 tablespoons chopped parsley
1/2 chopped white onion
1/4 cup whole-wheat breadcrumbs
2 tablespoons low-sodium BBQ sauce (try Chef Meg’s Sweet and Spicy Barbecue Sauce*) (I used whatever BBQ sauce on hand)
2 tablespoons plain low-fat yogurt
2 cups arugula, chopped – left this off because the kids won’t like it – too spicy!
4 whole-wheat sandwich thins or buns – I used the Everything Thin Bagel.
Place the ground chicken, egg white, breadcrumbs, parsley,  onions, and spices in a mixing bowl. Gently knead to combine. Form into four burgers.

Preheat a nonstick skillet or cast iron pan. Spray with nonstick cooking spray. Grill burgers 12-14 minutes, turning halfway through cooking, or until the internal temperature reaches 180 degrees Fahrenheit.

Combine yogurt with the barbecue sauce. Place a burger on a sandwich thin, add your favorite toppings that are low in fat!!

I got some kidney beans and a can of corn and mixed those together for us to eat as a side.  Loaded with fiber!  The kids may prefer a bag of chips to the bean mix, but they do like it!!!

Enjoy!

Patricia – Two Girls Cooking

Source:

Sparkle

Boston Cream Pie Made Over

Boston Cream Pie is my all time favorites.  I love it!  Unfortunately I’m not “supposed” to eat it often, if at all.  So imagine my surprise when I saw that there was a recipe for one that was “Made Over” on..yep, you guessed it…Kraft Foods site again!

I have always, always made it known that baking scares me to pieces.  I don’t know why.  Ok, well maybe it’s because the food can sense my fear and it takes over during the baking process and it just becomes this blob of a mess!  Seriously, I don’t know what my fear is from.  I’ve just always cooked.  I never had the desire to bake.  I don’t each sweets that often, but when I do, I’d just go to the store and buy it!

Since starting this site I’ve gotten my feet wet (and sometimes fallen under water a bit too far) and given into the fear and come out okay.

I’m am not going to lie.  I tried this recipe last week.  I decided that instead of buying a pre-made Angel Food Cake, I was going to make it from scratch.  Ha!  Last weeks post did not make it.  A terrible failed attempt at the cake…I had to throw not only the cake away, but the pan as well.   But at this point I am determined to make this cake.  I head back to the store yesterday, bought more eggs and started again last night.  I knew what my problem was (I had used my mixer to blend in the flour and sugar instead of FOLDING it in as the recipe stated – it deflated my eggs).

So here’s what I used for the Angel Food Cake:

12 Egg Whites

1 1/2 tsp Cream of tartar

1 1/2 cups sugar, divided

1 1/2 tsp vanilla

1/2 tsp Almond Extract

1 cup sifted cake flour

1/4 tsp salt

Here’s how to make the cake:

Preheat oven to 375F

In large bowl, using a mixer, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks. Beat in flavorings.

Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 3 3/4-inch Angel Food pan. Gently cut through batter with metal spatula.

Bake in preheated oven until top springs back when lightly touched with finger. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours.

With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Top with fruit or frost, if desired. Chocolate Angel Food Cake Recipe: Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup Cocoa Powder. Prepare batter and bake as above.

Now on to the filling for the Pie:

what you need

1 pkg. (1.0 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

1-1/2 cups  cold fat-free milk

1 cup thawed COOL WHIP LITE Whipped Topping, divided

1 prepared round angel food cake (10 oz.), cut horizontally into 3 layers (I made mine remember!!)

1 square BAKER’S Semi-Sweet Chocolate, chopped

make it

BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup COOL WHIP.

STACK cake layers on serving plate, spreading pudding mixture between layers.

MICROWAVE chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour, or up until 4 hours, removing from refrigerator 30 min. before serving.

kraft kitchens tips

HOW TO SLICE CAKE EVENLY

Use toothpicks to mark cake into 3 layers. Use a long serrated knife to cut cake, in sawing motion, into layers. This worked really well for Craig, who cut the cake for me!

MAKEOVER – HOW WE DID IT

We’ve taken a classic recipe and made it over by preparing it with JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, COOL WHIP LITE Whipped Topping and an angel food cake. We also eliminated the butter and powdered sugar in the chocolate topping. These changes will save you 170 calories and 10 grams of total fat, including 3 grams of saturated fat, per serving.

MAKE AHEAD

Dessert can be made up to 4 hours in advance. Remove from refrigerator 30 min. before serving.

Ok so I did buy a pre-made Angel Food Cake from the Bakery yesterday…you know, just in case.  But yay!!!  I didn’t have to use it.  I may need some practice on how to make this dessert things look pretty, but I did it and I’m sure proud.

Have a great day!

Patricia – Two Girls Cooking

Source

Recipes 4 Cakes

Kraft Foods

Breakfast for dinner..

Cheesy Spinach Scramble

I love breakfast for dinner.  Who doesn’t!!  I stumbled up on this recipe last week on Kraft foods website while getting my weekly dinner plan down.

The best part of this dinner was that it was under 300 calories, low fat, and low cholesterol (yay for me).  And the kids sure didn’t notice a difference!  I was a bit nervous that they wouldn’t like the “green stuff” inside the eggs, but they both asked for more!!

Here’s what you need

1/2 cup baby spinach

1 cup of All Whites (100% Liquid Egg Whites)

1tsp Mrs. Dash

Multi-grain English muffin, toasted

Slices of fat free Kraft Singles

Turkey Bacon – I added this little fun part

 

Turkey Bacon

 

Here's what you need

Here’s what you do:

Cook the spinach in a non stick skillet on medium heat for 1 minute or until spinach starts to wilt.

Add egg product with Mrs. Dash; cook and stir 1-2 minutes or until soft set.

After toasting muffins, fill with egg mixture and add bacon and cheese!  Hopefully you’ll have some leftover bacon to add to the side!

Easy, good for you, and most importantly, the kids loved it.  And when the kids love it, you know you get to make it again!!

 

Breakfast for Dinner

Enjoy the rest of your week.

Patricia – Two Girls Cooking

Chicken Breasts w/Potatoes

Ok so a portion of the holiday is past.  I didn’t watch what I ate as much as I should.  And really, who does at this time of the year?  So on Turkey day I ate the meat, had the stuffing, had the vegetable medley and or course a piece of cream cheese pie and two brownies.  Lets not forget to count all of the snacks that came before dinner!

So here I am back to my workouts today and cooking a better meal for my family and myself.  I tend to get the “what are we having for dinner” question as soon as I get the kids from the bus stop.  And as soon as they hear the word chicken, they both say “yuk”.  Brooklyn can’t believe that we actually eat a chicken and I’m not sure why Caleb says it.  I’m sure because his sister does.  If Brooklyn knew that there was a portion of chicken in chicken McNuggets, I wonder if she’d eat them too!

Today I’m using my trusty low fat cook book again.  I made out my dinners for the week and came across one that we haven’t tried yet.  And might I just say that if my family weren’t so picky I could make more from this cook book than just the chicken and desserts.  Soups?  That’s not for dinner.  Sandwiches?  Yuk, that’s for lunch.  As we say in our family (as I’m sure many do), you get what you get and you don’t pitch a fit.  Or you just choose not to eat and make yourself a bologna sandwich anyways!

But because I feel much better feeding them and myself something that is good for us, I chose this meal over hearing their yuks.  Which I’ll hear again once their plates are set before them!!!

This one was simple to make and not much effort put forth.  What more can you ask for!  This leaves room for some of the banana squares afterwards!

Here’s what you need:

12 small red new potatoes – I had the yellow potatoes so thats what we used

2 tbs olive oil

1/8 tsp white pepper (I used regular pepper)

4 cloves garlic, minced

1 tsp dried oregano leaves

2 tbs Dijon mustard

4 (4oz) boneless, skinless chicken breasts (I used lemon pepper flavored)

1 cup cherry tomoatoes (Need I say I left these out due to the huge dislike of tomatoes on MY part)

Here’s what you do:

1.  Preheat oven to 400 degrees.  Line a roasting pan with parchment paper (I didn’t have any so I sprayed the pan with Olive Oil spray) and set aside.  Scrub potatoes and cut in half (because I used the bigger potatoes, I had to cut mine smaller).  Place in prepared pan.

2.  In a small bowl, combine oil, pepper, garlic, oregano and mustard and mix well.  Drizzle half of this mixture over the potatoes and toss to coat.  Roast for 20 minutes.

3.  Cut chicken breasts into quarters.  Remove pan from oven and add chicken to potato mixture.  Using a spatula, mix potatoes and chicken together.  Drizzle with remaining oil mixture.  Return to oven and roast for 15 minutes longer.

 

4.  If you MUST add the tomatoes you would add at this point.  Roast them for 5-10 minutes longer or until potatoes are tender and browned and chicken is thoroughly cooked.

<This from the cook book> This easy one-dish has the best combination of flavors. Mustard adds a nice bit of spice to tender chicken and crisp potatoes.

Nutritional:

Calories: 395; Fat: 9.57; Saturated fat: 1.85; Dietary Fiber: 5.21; Sodium: 142.98; Cholesterol: 61.23mg

A happy start to the beginning of the work week with a quick and easy meal!  All kidding aside from the kids and the pickiness, this is a great dish and the mustard and the garlic really do add a great flavor.  The kids put a bit of Ranch on top of theirs, so I followed suit.  Great touch little ones.

Happy Cooking

Patricia – Two Girls Cooking

Eclair Dessert

I’ve always said that I’m not a huge “dessert” person.  Which would be why I don’t make them often.  But there are some things that happen to catch my eye.

I get emails from Kraft about once a week.  I clicked on the healthy living site under desserts and this happened to pop out at me.  Healthy..this?  And since it was under the “healthy” tab, it must be eaten by me!  There’s no oven required so I knew that I couldn’t mess this one up.  The only hard part about this recipe was putting it in the fridge and letting it sit for 3 hours.  That was hard.   This tastes like a boston cream pie; which just so happens to be a favorite of mine if I must choose!

Why waste time.  Here’s what you need:

1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
2 cups  cold fat-free milk
1 pkg. (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1/2 tsp.  rum extract (I did not use this or vanilla)
1/4 tsp. ground nutmeg
2-1/2 cups  thawed COOL WHIP Sugar Free Whipped Topping, divided
78 Reduced Fat NILLA Wafers
1 square  BAKER’S Semi-Sweet Chocolate
Here’s what you do:

BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix, extract and nutmeg; beat 2 min. Gently stir in 1-1/2 cups COOL WHIP.

LINE 9×5-inch loaf pan with plastic wrap. Arrange 15 wafers, top-sides down, on bottom of pan; cover with 1/4 of the pudding mixture. Repeat layers 3 times. Top with 15 of the remaining wafers. Refrigerate 3 hours.

INVERT dessert onto plate; remove plastic wrap. Microwave chocolate and 1 cup of the remaining COOL WHIP in microwaveable bowl on HIGH 25 sec.; stir until chocolate is completely melted and mixture is well blended. Cool 1 min. Pour over dessert. Garnish with remaining COOL WHIP and wafers.

kraft kitchens tips

SUBSTITUTE
Substitute vanilla extract for the rum extract.
NOTE
Be sure to have a full 11-oz. box of Reduced Fat NILLA Wafers on hand since you will need to use most of the wafers from the box to prepare this recipe. (Each box contains about 88 wafers.) Reserve the remaining wafers for snacking or another use.

nutritional information 

per serving
Calories
 180
 4.5 g
 5 mg
 330 mg
 30 g
 14 g
Protein
 6 g
Vitamin A
 8 %DV
Vitamin C
 0 %DV
 15 %DV
Iron
 4 %DV
Healthy Living Information
Generally Nutritious
Carb Choices: 2
Diet Exchange
2 Carbohydrate + 1 Fat
Nutrition Bonus
Since this seasonal dessert is made with better-for-you products, it helps you to eat right.
Since this is only 180 calories, I’m going to have another piece of this.
What a way to end my weekend.
Patricia – Two Girls Cooking

 

Deep Dish Pizza

Deep Dish Pizza

First off I need to say congratulations to my other part of Two Girls Cooking – Jodi.  She gave birth to her first baby boy yesterday at 10:01pm.  His name is Sammie Taylor.  And from what I’ve seen of his picture, he’s a pretty cute little guy.  Congratulations to you and Scottie.  Be blessed with your new bundle of joy!

Now onto pizza.  I will say there are few things that I really enjoy eating quite often.  One is Zantigo and the other is this home made pizza that Jodi gave to me a while back.  Then came that time where I was told I needed to cut this sort of food out of my diet.  That was a hard one to take because this pizza is so good.

Do any of you remember Edwardo’s?  There used to be one in Bloomington and downtown Saint Paul.  Now the only place I’ve seen one is in Chicago.  Jodi and I actually traveled there just to eat this pizza.  Ok, that’s a little far fetched, but it was one of MY reasons for wanting to make the trip.  I even got on a plane for this!

Jodi found this recipe at Annies-Eats blog.  And when I looked up in my trusty low cholesterol cook book, I found a recipe that I could make the dough and still enjoy this pizza.  I know when I post a new recipe I always say that this is a must try.  But this one here, is truly a must try.  If love home made pizza, I promise this will not let you down.

I’ve included the link the Annie’s site if you want to make the original pizza dough.  Otherwise you can follow what I’ve made here and feel good about what you’re eating (not to say Annie’s is not good – it just doesn’t use the low fat, no fat ingredients that I need to follow).

So here’s what you need for the pizza crust:

Whole-Grain Pizza Crust

1 cup warm water

2 (1/4 ounce )  packages active dry yeast

1/2 cup skim milk

2 tbs honey

2 tbs olive oil (I used light olive oil)

1/2tsp salt

1 1/2 cup whole wheat flour

1 cup cornmeal

1 1/2 to 2 1/2 cups bread flour

1.  In large bowl, combine water and yeast; let stand for 10 minutes until bubbly.  Add milk, honey, olive-oil, and salt and mix well.  Stir in whole wheat flour, cornmeal, and 1/2 cup bread flour; beat for 1 minute.

2.  Stir in enough bread flour to make a firm dough.  Turn onto floured surface and knead for 10 minutes.  Place dough in greased bowl, turning to grease top.  Cover and let rise for 1 hour.

3.  Turn dough onto floured work surface and let reset for 10 minutes.  Spray two 12″ round pizza pans with nonstick cooking spray and sprinkle with cornmeal.  Divide doug in half and roll to 12″ circles; place on pizza pans; press to edges if necessary.  Let stand for 10 minutes.

4.  Preheat over to 400 degrees.  Bake crust for 10 minutes or until set.

Remove from oven, add toppings, return to oven and bake as the pizza recipe directs.

For the sauce:
1 tbsp. unsalted butter
2 tbsp. grated onion
Pinch of dried oregano
¼ tsp. salt
1 clove garlic, minced or pressed
1 (14.5 oz) can crushed tomatoes
Pinch of sugar
2 tbsp. fresh basil leaves, coarsely chopped
1½ tsp. extra-virgin olive oil
Ground black pepper

For assembling and topping:
2 tbsp. olive oil
8 oz. mozzarella, shredded (about 2 cups)
¼ oz. Parmesan cheese, grated (about 2 tbsp.)

While the dough is rising, prepare the sauce.  Melt the butter in a medium saucepan over medium heat.  Add the onion, oregano, and salt.  Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes.  Add the garlic and cook just until fragrant, about 30 seconds.  Stir in the tomatoes and sugar and increase the heat to medium-high.  Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1¼ cups, about 25 minutes.  Off the heat, stir in the basil and oil.  Season with salt and pepper to taste.

To assemble, coat a 9-inch round cake pan with 2 tablespoons of olive oil.  Transfer the dough ball to a dry work surface and roll out into a 13-inch disk about ¼-inch thick.  Transfer the dough to the pan.  Lightly press the dough into the pan, working into the corners and 1 inch up the sides.  If the dough resists stretching, let rest 5 minutes before trying again.

Sprinkle the shredded mozzarella over the surface of the dough.  Spread the tomato sauce over the cheese and top with Parmesan.  Bake until the crust is golden brown, 20-30 minutes.  Remove from the oven and let rest 10 minutes before slicing and serving.

 

This was super good and it had low calories.

I used low fat cheese also so it took quite a bit of fat and calories out.

For the pizza crust:

Calories 213; Fat 3.17; Saturated Fat 0.46; Dietary Fiber 3.48; Sodium 104.52; Cholesterol 0.20

I used MyFitnessPal to calculate the sauce by scanning the tomato cans, the cheese.  This came out to be under 400 calories per piece.  Great.

Have an awesome weekend.

Patricia – Two Girls Cooking

Edwardo's Pizza - Our Chicago Trip

Not much difference in the picture of Edwardo’s to this pizza!!

Chicken Cordon Bleu

Chicken Cordon Bleu

I was online one day and saw a link for this new cookbook that was all about lowering the calorie intake but still having the food taste good.  Here’s a portion of the site:

Though the original version of this dish has ample amounts of oozing butter, this version doesn’t have any butter in it at all, and it still tastes great. Pay close attention to the cooking time so the chicken doesn’t dry out, and prepare the sauce 2 hours ahead of cooking time.

Recipe courtesy of Now Eat This!: 150 of America’s Favorite Comfort Foods, All Under 350 Calories by Rocco DiSpirito/Ballantine Books, 2010.

I made a few simple changes to the recipe because I’m not just trying to lower my caloric intake, but more so to lower my fat intake.  So instead of the swiss cheese, I used reduced fat Mozzarella cheese.  I also used the fat free evaporated milk instead of low fat skim.  So the values below could be much lower due to the cheese alone!!
  • Ingredients
    • 1/2 cup evaporated skim milk
    • 2 teaspoons cornstarch
    • 1/2 cup shredded Swiss cheese
    • 3 tablespoons chopped fresh chives
    • Salt and freshly ground black pepper
    • Nonstick cooking spray
    • chicken cutlets (4 ounces each), pounded very thin
    • 3 ounces thinly sliced lean ham (from the deli counter)
    • 1/3 cup whole-wheat flour
    • 1-1/2 cups whole-wheat panko breadcrumbs, such as Ian’s All-Natural
    • 4 large egg whites

Directions

In a small saucepan, whisk the evaporated milk into the cornstarch. Bring the milk mixture to a boil over high heat, whisking constantly. Reduce the heat to low and continue to cook until the mixture has thickened, about 1 minute. Then whisk the cheese into the sauce until it is melted and smooth. Whisk in the chives, and season the sauce with salt and pepper to taste.

Spray an ice cube tray with cooking spray, and divide the cheese sauce equally among 8 of the cube holes. Freeze the cheese sauce until it is hard, about 2 hours.

Preheat the oven to 450 degrees F. Place a wire rack on a foil-lined baking sheet, and set it aside.

Lay the chicken cutlets on a work surface, and season them with salt and pepper to taste. Arrange the ham slices over the chicken. Place 2 frozen cheese cubes in the center of each piece of chicken. Roll up the chicken to encase the filling, and secure each package with 2 toothpicks.

Put the flour in a shallow dish. Place the panko in another shallow dish. In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not holding peaks. Working in batches, dredge the chicken bundles in the flour, shaking off any excess. Dip them in the egg whites to coat completely. Then dredge them in the breadcrumbs to coat completely.

Place the chicken bundles on the wire rack. Spray the chicken lightly with cooking spray, and season with salt and pepper to taste. Bake until the breading is golden brown and crispy outside and the cheese sauce is fully melted, 25 to 30 minutes. Serve hot.

In the oven cooking

Nutrition Facts

Per Single Serving / Serves 4 Total
Calories 333 Calories from fat 54
Total Fat 6gm 9% Cholesterol 91mg 30%
Sodium 497mg 21% Total Carbohydrates 24gm 8%
Fiber 3gm 12% Protein 43gm

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

My finished picture doesn’t compare to the one they show online.  Of course I’m no professional photographer and I am using my iPhone 4S for the camera!

But it was pretty good.  Don’t pass this one by.

The finished look

Have a great rest of the week.  And know that just because it’s made with “heathier” replacements, doesn’t mean it’s not good.  I haven’t gone wrong yet.

Patricia – Two Girls Cooking

Read more: http://www.kitchendaily.com/recipe/chicken-cordon-bleu-152014/#ixzz1bvz70otL