Fruity Fro-Yo Bars

I love ice cream.  Jodi has been busy making her homemade ice-cream lately and I’ve been trying my luck with some different frozen treats.  Last week was the Limeade Pie.  And if you’re a Trix fan, then this treat will be for you!  The kids were playing downstairs when I was making this. So they will have a fun surprise after daycare tomorrow!  I dislike getting or knowing about surprises for myself, but I love giving them.  And kids love the little things like a fun frozen treat!

Here’s what you need:

1 can (14 oz) sweetened condensed milk (not evaporated)

2 containers (6 oz each) Yoplait® Original 99% Fat Free Key lime pie yogurt
2 containers (6 oz each) Yoplait® Original 99% Fat Free strawberry yogurt
1 cup Trix® cereal
  • 1 Line 8×4-inch loaf pan with foil, leaving edges of foil hanging over sides of pan. Divide condensed milk evenly between 2 medium bowls. Stir Key lime pie yogurt into 1 bowl. Stir strawberry yogurt into remaining bowl.
  • 2 Spread Key lime pie mixture into foil-lined loaf pan. Sprinkle with cereal. Gently spoon and spread strawberry mixture on top. Freeze at least 8 hours until firm.
  • 3 To serve, use foil to lift frozen loaf from pan. Pull back foil and remove. Let stand 5 to 10 minutes to soften slightly. Cut into eight 1-inch slices. Serve immediately.
For some reason my strawberry yogurt portion didn’t seem as full as the key lime pie.  But either way, I’m going to have a hard time going to bed knowing this is in the freezer setting for me to maybe try for breakfast!!
Have a great day.  Enjoy your weather no matter where you are reading from.
Patricia – Two Girls Cooking 😉

Mixed-Berry Cream Parfaits

Usually for breakfast I’ll have a bowl of Fiber cereal or a container of yogurt.  But I had some frozen mixed berries on hand, bought some yogurt and a box of the granola cereal and had a craving for a parfait.  So here it is!  Quick.  Easy.  Tasty.

Ingredients

3/4 cup of frozen mixed berries (raspberries, blackberries, blueberries) thawed

3/4 cup low fat Vanilla Yogurt

1/4 cup of granola (I used cereal)

This is super easy to make but I couldn’t pass on sharing it.  I had this for breakfast the other day and loved it.

Put the fruit in the bottom of a glass/cup, pour the yogurt over the fruit and top with the granola.

Nothing fancy, smancy about this.  Just a fun thing to have for breakfast or a dessert.

Patricia – Two Girls Cooking  ; )

Gotta love this quick, put together, good tasting nummes!  (Yep, I said nummy!!)

Nilla Yogurt Freeze

Not sure what prompted me to want a frozen treat during winter, but these looked good.  Saw this one on the Nilla Wafer box.  Since it was shopping day  I decided to get what I needed to make these frozen treats.

Here’s what you need:

2 Reduced Fat Nilla Wafers (or use the regular)

2tbs thawed Cool Whip Lite Whipped Topping

2tbs low fat or fat free yogurt – I used Raspberry Lemonade – my new favorite yogurt

How to make it:

Place 1 of the wafters on the bottom of one paper-lined medium muffin cup;

top with combined whipped topping and yogurt.  Cover with remaining wafer.

Freeze 1 hour or until firm.

How quick and easy is this snack for the kids (or for the big kid in you!).

Just another simple snack for the weekend.

Patricia – Two Girls Cooking

 

 

Pork Chops w/Mustard Sauce

Pork Chops w/Mustard Sauce

I’ve been posting quite a few new recipes that I’ve gotten from this cookbook.  Its’s not only just to get my cholesterol levels down, but to help my family eat better as well.  How can I set a good example to the kids by telling them certain foods aren’t good for them, if I’m not showing them how to make them and eat them myself?

I’ve only done a repeat so far once or twice from this book.  There are that many good recipes in it.  I highly recommend you getting it if you’re trying to either lower your cholesterol or just plain eat better.    Here’s a link on Amazon so you can see for yourself: http://www.amazon.com/Everything-Low-Cholesterol-Cookbook-delicious-low-carb/dp/1598694014.  The first chapter of the book even describes what cholesterol is, how it affects you, when it’s too high, risk factors, etc.

I use this app on my iPhone called MyFitnessPal.  If you’re not sure what this app is, you log your daily food intake, your workouts, track your weight progress…And the best part is you can have your friends follow you and be a support system for you!  On the daily portion of the app, it shows you how much fat, carbs, potassium, sugars, etc. your intake is.  I look at this daily to make sure that I’m staying within the range I need to be.  I’m not so much worried about the caloric intake as I am the fat and sugars.

Yesterday when I looked at the sugar intake I was shocked to see I had already gone over my limit by lunch time.  I had eaten a bowl of cereal (fiber cereal too) and for lunch I had a salad with onions and green olives with ranch dressing and low fat cheese.  I had an apple and some grapes.  So I look at the content of the grapes…A bowl of grapes have 24.8 grams of sugar.  I search online to see if natural sugars affect your triglycerides and sure enough they do.  So each day I’ve been wondering how I’m exceeding the sugar limit to find out it’s from the fruits that I thought were supposed to be good for me!  What’s a sugar addict supposed to do?!

Back to my pork chop dinner!  Since the weather is getting colder, and the snow is right around the corner (literally), I took the opportunity to make this recipe because I got to use the grill.  Not that you can’t grill in the winter, I just choose not to!

Here’s a note from the cookbook:  Spreading the meat with yogurt and mustard mixture before grilling helps keep the meat moist and tender and adds great flavor.

And I’m telling you it really does.  Some of my family are not a huge mustard fan, so I used a bit less than suggested so it wasn’t too much for them.  But I love this one.  I’m sure it would be just as good baked in the oven as well.

Here’s what you need:

2tbs Dijon Mustard, divided

2tbs plain yogurt (I used fat free with less sugar content)

1/8tsp pepper (or as much as you like – pepper is one of my favorites after garlic)

4- 3 ounce bone in pork chops (I used the boneless and cut the fat)

2tbs olive oil (I used light extra virgin olive oil)

1 onion, chopped (I used half onion because the family isn’t a fan)

1tbs flour

1 cup low-sodium chicken broth (I used store bought)

1/4 cup dry white wine (I substituted with more chicken broth)

Here’s what you do:

1.  Prepare and preheat grill.  In a small bowl, combine 1tbs mustard, yogurt and pepper and mix well.  Spread mixture on both sides of pork chops; set aside for 15 minutes.

2.  In a small saucepan, heat olive oil over medium heat.  Add onion; cook and stir until tender, about 5 minutes.  Add flour; cook and stir until combined and bubbly.  Add broth, wine and remaining 1tbs mustard; bring to a boil, stirring with a wire whisk, until sauce is slightly thickened.

3.  Grill the chops for 4-6 minutes on each side; turning only once, until pork is just slightly pink in the center.  Serve with sauce.  I added some parsley to the top of the meat and sauce.

I put some potatoes in the microwave and cooked them until almost soft.  I cut them into bite size chunks and put in a large skillet with the olive oil until they were nice and crisp.

Pan fried potatoes

This was another great meal.  Caleb even ate the mustard sauce (and it had onions!  Of course he didn’t know that).  This was really good.

Have a great week.  Enjoy your food and know that eating healthy doesn’t always have to be “boring”.

Patricia – Two Girls Cooking