Skinny Blueberry Cheesecake

Blueberries in every bite of this blueberry-licious cheesecake!

I'm sad that summer is coming to an end but at the same time I'm looking forward to the change of seasons, cooler weather and fall comfort foods.

But until then I plan to make the most of this holiday weekend and soak up some sun, attend plenty of backyard parties and enjoy all the summer fruit while it's still available.

This cheesecake recipe is perfect to bring along to a backyard party. If this looks enticing to you, head on over to Dash Recipes to get the full recipe were I write a monthly column featuring skinny desserts! Enjoy!!

Click here for the full recipe.

Escarole Soup with Turkey Meatballs (Italian Wedding Soup)

A delicious, easy one pot meal!

It makes a lot, which makes it perfect to make ahead and freeze in portions for lunch or dinner for the month.

This recipe is one from the archives, I re-made it this week and thought I would re-photograph it and give it a face-lift. My teen loves this soup, so I make it often just for her. When she was younger I used to pack this in her thermos to bring to school as a hot lunch.

The name "Italian Wedding Soup" as a reference to the "marriage" of greens and meat in the soup. A favorite in my house, this lightened up version is delicious and satisfying. If you want to keep it low-carb you can leave the pasta out.

My toddler will eat it without the greens. If you can't find escarole, any dark leafy green would be great. Serve this with a good quality grated cheese on the side!

Click Here To See The Full Recipe...

Slow Cooker Filipino Adobo Pulled Pork

We love Filipino Adobo Chicken in my home, I make it at least once a month because it's just so darn easy to make and everyone loves it.

Adobo pork is also commonly made the same way, so I decided to test it out in the crock pot with a lean pork loin which is not so exactly the traditional method, but I love making pork in my slow cooker, so why not!

I left the pork whole rather than cutting it up in small chunks to make more of a Filipino pulled pork (and because I'm a bit lazy) but cutting it into small cubes would work out fine as well.

Served it over jasmine rice topped with fresh scallions and with some garden tomatoes on the side and it was a wonderful, simple meal.  Enjoy!

Click Here To See The Full Recipe...

BLT with Avocado

For the bacon lovers in your life! Bacon, lettuce, tomato and avocado on toasted whole grain bread. With summer tomatoes at their peak, this is the best time to enjoy these yummy sandwiches, perfect for lunch or school.

I love a BLT for lunch, if made with center cut bacon and whole grain bread it's lighter than a traditional BLT and a great sandwich to pack for lunch. Swapping the mayo for the avocado adds some healthy fats that you can mash up or leave sliced.

For lettuce I used what I had on hand, which happened to be arugula - use romaine, or whatever you like. If you don't eat pork, of course turkey bacon would work. For picky kids, cater to their taste; if they don't like one of the ingredients, leave it out or swap it for something else.

To make this even lighter, serve open faced and save on calories, carbs and points (6 points vs 8 points). With a light soup on the side like cream of zucchini or creamy cauliflower (you can put the soup in a thermos for lunch on the go) you'll have yourself a satisfying meal.

For a low-carb BLT you might also like my BLT Lettuce wraps! Try them with avocado too!

Click Here To See The Full Recipe...

Guiltless Banana Split in a Jar

Perfectly portioned banana splits in a jar that are decadently delicious, but won't hurt your waistline!

National Banana Split Day was tomorrow (Aug 25th) and Dole, the world’s largest banana provider set out to create a "No-guilt National Banana Split Day" to inspire food bloggers to make a healthier alternative, so naturally I was all over this!

The original banana split was created in 1904 by a 23-year-old Latrobe, Pa., pharmacist and is now one of America’s favorite desserts. At an average of 1,000 calories, it’s also one of the country’s biggest nutrition offenders.

Keeping the portions realistic, and using nonfat frozen yogurt in place of ice cream allows you to indulge without the guilt. Topped with whipped dairy topping and a cherry, who can resist this simple treat.

And yes, I went with a whipped topping made with real cream (Reddi Wip) because I feel the fat-free creams are just a whole lot of chemicals. Because it's mostly air, it's still relatively low in fat and calories. I'm really hoping someone out there can figure out how to make a healthier yet light whipped cream, the closest I found is truwhip. Hope you all have a great weekend and Happy Banana Split Day!

Click Here To See The Full Recipe...

Raspberry Coconut Chia Pudding Pops

Chia pudding, in a popsicle!

Quite frankly, when I thought up this idea I didn't know what to expect. I recently saw a recipe for rice pudding pops which sparked this idea. I LOVE chia pudding and I love coconut milk, so I figured how bad could they be so I basically recreated my mango coconut chia pudding using raspberries in place of the mango.

The results... fabulous!

The texture, the flavor and the little bits of fruit in each bite. They are refreshing and delicious and virtually guilt free! Don't be scared, give them a try! I used Nu-Natural liquid stevia (my favorite stevia) but you can use whatever sweetener you prefer, and sweeten it to your taste.

And by the way, if you are new to chia... chia (yes, same chia as a chia pet) is an ancient grain eaten by the Mayans and Incas. It has a lengthy list of essential fatty acids that support heart health, plus fiber which helps support normal functioning of the digestive tract. It also keeps you full for longer periods of time, so it's great to add to cereal, muffins, etc. If you can't find them in your health food store or Trader Joe's you can buy them on amazon.

Click Here To See The Full Recipe...

Baked Chicken Milanese with Arugula and Tomatoes

Breaded chicken cutlets, baked in the oven topped with arugula, tomatoes and balsamic.

Whenever I go to this Italian restaurant by my house, I'm always tempted to order the not-so-skinny version of this dish. There is something about breaded chicken topped with arugula that really strikes my fancy. This lightened up version is much more figure-friendly, and perfect to make with summer's ripe tomatoes.

I originally posted this recipe many moons ago, but I remade it today with some slight modifications to the original.  Mom my was over for lunch today and told me it was wonderful. Hope you enjoy!

Click Here To See The Full Recipe...

Pan con Tomate (Spanish Tomato Bread)

 This is what happens when I have a crusty loaf of bread and some fresh ripe tomatoes in my garden!

A popular tapas dish from Spain, Pan con Tomato is a tomato rubbed garlic bread. It's super easy to make and is typically served as an appetizer. I almost forgot how good it was until I was reminded a few weeks ago while having tapas at the Gastro Bar.

You can use any crusty bread, I used a rustic loaf but a french baguette or Italian bread cut open would work great too. I toasted slightly in the oven, but you can also grill it if you're dining al fresco.

Once toasted you rub a clove of garlic over the bread and a half of tomato. Sprinkle with a little salt, pepper and olive oil and eat. Simple! This is the time to make it while tomatoes are at their peak. If you don't like the idea of raw garlic, leave it out or use roasted garlic instead! Personally, I can be very happy having this for lunch with a green salad!

Click Here To See The Full Recipe...

Baked 3 Cheese Mac with Slow Roasted Tomatoes

Sometimes you need comfort food, but in a grown up sort of fashion. Maybe it's because I have 4 kids and  my food choices are all I really have control over most of the time when it comes to gourmet or fancy but every so often, I like to indulge in comfort food gone swanky. 

Don't hate me, but I   hate   boxed Mac and Cheese.  Yes, there have been more times than I would like to admit that in a pinch I have made a pot of the boxed stuff but only when I added a can of tuna and a  lot  of hot sauce (is that strange?) to make it a bit more palatable. Maybe I'm an alien... 'Roswell' ........ Get it?..  Hot sauce. Yeah, o.k.  I watch lame t.v. series 10 years after they were (or weren't) in.  Again, 4 kids people.

So, how do you turn mac n' cheese into gourmet? Well, I'll tell you. You turn to your ridiculously large stack of Cooking Light magazines! Plant yourself on your favorite comfy arm chair on a Sunday morning with a cup of coffee, expertly tuning out the kids, or better yet commission your loving husband to take them swimming for an hour so you can flip through old issues of your trusty menu planner and  Voila!   Mac and Cheese Gourmet!

 Update! Two of my favorite food bloggers are hosting a Mac and Cheese party! They've asked for all of our favorite M&C recipes new and old to put together a fabulous list of Oooey Gooey Goodness.

“Come join Mac and Cheese Mania at Rachel Cooks andNutmeg Nanny sponsored by Door to Door Organics and OXO – Win prizes!” i

I actually found this recipe for Baked 3 Cheese Macaroni in a Cooking Light magazine several years ago and have made it several times. Most recently for my 3 year old daughter, Mona Claire's birthday.  I love the fontina, white cheddar and Parmesan Cheeses  in here and the  slow roasted tomatoes are just the tangy, sweet punch of flavor  that I need to make me drool and feel a teensy bit gourmet if only for a moment.

Slow roasting your tomatoes are a perfect way to celebrate the end of tomato season. If you don't have the time, or extra tomatoes on hand, use a package of sun dried tomatoes instead. But trust me, slow roasting them brings out a flavor that you just can't replicate in a package.

adapted from a Cooking Light Magazine issue many many years ago.....

Will Need:

8 plum tomatoes (cut into 1/4" thick slices - ~ 2 lb)

1 tablespoon extra virgin olive oil

1 tablespoon minced fresh thyme

3/4 t salt  (divided)

4 garlic cloves (thinly sliced)

1 lb uncooked multi grain whole grain elbow macaroni (such as Barilla Plus) (or non-gluten macaroni, such as spelt or quinoa)

1 tablespoon plus 1/2 c flour

5 c milk

1-1/2 c  (6 oz) shredded extra sharp white cheddar cheese

1 c   (4 oz) shredded fontina cheese

1/2 cup (2 oz) grated fresh Parmesean cheese

1/2 t butter

1/3 cup dry breadcrumbs

fresh cracked  pepper

1/2 t paprika

Putting it All Together: 

Preheat oven to 400°F. Cover a baking sheet w/cooking spray (or spread oil on). Arrange tomato slices in single layer on baking sheet. Drizzle oil over tomatoes. Sprinkle w/thyme, 1/4 t salt and garlic. Bake 35 min or til tomatoes start to dry out. 

Cook pasta according to package directions, omitting salt and fat. Drain. 

Place butter in large Dutch oven. Sprinkle in flour and whisk until combined and just golden brown. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 min or until thick and bubbly, stirring constantly. Add cheddar, fontina and remaining 1/2 t salt, and pepper, stirring until cheese melts.

Remove from heat. Stir in roasted tomatoes and pasta. Spoon into a 13x9" baking dish coated w/oil. Combine grated Parmesan, breadcrumbs, and paprika; sprinkle over pasta mixture. Bake 400°F., 25 min. or until bubbly.

Have a wonderful and Gourmet sort of day!!

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Tasty Tuesday's

Baked Corn and Crab Cakes

Baked lump crab cakes with sweet end of summer corn.

The end of summer always makes me a little sad. I love the warm weather, sunshine, being outdoors, and of course the selections of fresh fruits and vegetables available to us. There is a small part of me that is excited about fall and the change of seasons, but I am absoulytely getting the most out of my favorite summer vegetables while I can.

These crab cakes which I adapted from this recipe were delightful with little sweet bits of corn in each bite. There is no need to cook the corn, it cooks as it bakes. Serve these with a salad and some fresh garden tomatoes and you have yourself a meal.

The trick to making sure the crab cakes hold together is to refrigerate them before baking, so don't skip that step.

Click Here To See The Full Recipe...

PB + J Yogurt

Peanut butter, grape jam, peanuts, and fresh red grapes on top of a bowl of yogurt... who needs the bread!

This was inspired by last week's trip to the chic new Chobani Soho Cafe. If you follow me on Instagram, you might have seen some of my photos of the wonderful yogurt creations I got to sample – some savory, some sweet. If you are ever in the Soho area, you must stop in. The "priciest" yogurt is only $3.75 and they are served in a pretty glass bowl.

I got to sample all of their flavors, one was better than the next. I loved the Fig + Walnut and The Cucumber Mint served with pita chip was absolutely delightful, I plan on making this one next!

But since many of you live far from NYC, I've recreated a skinny version of the Peanut Butter and Jelly so you can make in your own kitchen.

I used reduced sugar grape jelly, but strawberry preserves and different nut butters would be fabulous alternatives. I went with a reduced-fat peanut butter, but PB2 would work great too!

Click Here To See The Full Recipe...

Skinny Caesar Dressing

An easy, creamy, eggless Caesar Salad Dressing using the core ingredients which make up the classic: lemon + parmesan + anchovies, then lightened up with Greek yogurt.

Serve this with romaine lettuce and grilled chicken for a fabulous light summer salad.

I've been using Anne Burrell's Eggless Caesar Dressing recipe for a long time, it's restaurant quality and you don't miss the egg. Last week I took a chance and replaced the olive oil with Greek yogurt and I was surprised how well it turned out. Good cheese is a must, I only use Parmigiano Reggiano or Pecorino Romano, that powdered stuff that comes in a plastic container just doesn't cut it!

And for those of you who don't like anchovies, sure you can leave it out, but I think they make the dressing. Your choice!

Click Here To See The Full Recipe...

Cute School Lunch Ideas for Kids

Coming up with healthy lunch ideas for young kids can be quite challenging, but here's an idea children can't resist... put their favorite food on a stick!

Trust me, it works. There is something about mini skewers that are so appealing to kids (and adults). Don't you love food on a stick!? Wouldn't your kids love to open their lunch boxes to find all their favorite foods on a stick!

My toddler isn't big on sandwiches yet, but if I give her all the elements from a sandwich and place them on a stick her face lights up and she happily eats it. In fact while photographing the food for this post, both of my kids stood by and waited for me to finish so they could eat it.

Use the foods they like, cut them into fun shapes and put it on a stick!

For teens skewers would work fine, but for younger kids I would use coffee stirrers, popsicle sticks, toothpicks or even mini straws. Here are some ideas that both my toddler and teen loved. I pack an ice pack in the lunch box so the food stays cool.

Mini Caprese Skewers

Grape tomatoes and mini mozzarella balls layered on a stick. If you cut the tomatoes in half diagonally they look like small hearts. For older kids add basil in between the tomatoes and pack a small container of balsamic vinaigrette.

Mini Shrimp, Tomato and Cucumber Skewers

My toddler recently discovered she loves shrimp. These mini skewers are made with all her favorite foods. Use a cookie cutter for the cucumbers and you won't have to even peel them! If you want to make these for adults, add some feta cheese and olives and turn them into cute Greek Salad Skewers! Buttermilk Ranch Dressing is perfect for dipping.

Mini Ham, Cheese and Tomato Skewers

It's almost like a chef's salad on a stick. You could use turkey and whatever cheese your children enjoy. Pack a roll or some crackers on the side.


Mini Fruit Kabobs  

Layer seasonal fruit on a stick and I'm sure they'll eat it. Choose fruit that doesn't brown easily such as berries and grapes. Yogurt makes the perfect fruit dip.

I would love to hear your ideas, what would you put on a stick for your kids? 

"Thank you GLAD for bringing us this post. Learn how to make your kids’ summer daze into school days by clicking here to find Mom Made recipes and tips from GLAD."

Chilled Lobster Salad with Sweet Summer Corn and Tomatoes

The perfect light summer salad, made with sweet summer corn, grape tomatoes, garden herbs and chilled steamed lobster. Serve this for two as a main dish salad or for four as a first course as pictured here.

It's Friday, which is often date night – a movie, dinner out at a great restaurant or sometimes just cocktails with couples. But as much as I love getting out, sometimes it's nice to have date night at home, in my comfy clothes with a glass of wine and a good movie on TV. Maybe you're single and date night for you is curling up with a good book and your cat, or a date with your girlfriends catching up on the latest gossip. Whatever you like to do with your Friday nights, this salad will make any night feel special!

August is a great time to buy lobster here on Long Island, I can usually get great specials from my local Lobster farm. And the best part about buying my lobster from a lobster farm is that they also steam it for me at no extra cost. It's not that I can't cook my own lobster, it's just that if given the choice, I'd rather not. If you don't have that luxury, here is a great video from Fine Cooking that shows you how to do it, (vegetarians look away).

Swap It Tip: If you don't live near the coast and don't have access to live lobster, you could use lump crab meat, cooked shrimp or even imitation crab instead. 

Click Here To See The Full Recipe...

Chicken Enchilada Stuffed Zucchini Boats

A fun twist on a Mexican favorite! Summer zucchini hollowed out and stuffed with shredded chicken, enchilada sauce, cheese and scallions. Serve this with cilantro lime rice and you'll have yourself a fiesta!

A few weeks ago I posted Sausage Stuffed Zucchini Boats and they were such a hit I've been thinking up new stuffing ideas, when it hit me... naked enchiladas!

If you've been following my blog for a while, you probably know how much I LOVE enchiladas. In the past I have posted recipes for Skinny Chicken Enchiladas, Cheesy Zucchini Enchiladas, Turkey Black Bean Enchiladas, and Creamy Chicken White Bean Enchiladas with Salsa Verde.

This idea is the perfect way to use up leftover chicken, plus it's perfect for low-carb and gluten-free diets - and yes, yellow squash would also work well.

A few notes: I usually have shredded chicken breast on hand, I like to throw a package of chicken breasts in the crock pot to use for recipes throughout the week, you can click here for the method. I love making my own enchilada sauce (nothing beats homemade), but to speed this up you can of course use jarred. And finally, I like to blanch the zucchini first so that it bakes quicker, but if that seems like too much work, just bake it an additional 10 minutes and it should be fine.

Click Here To See The Full Recipe...

Easy Trail Mix Recipe + Tips on Making School Lunches Healthy and Fun For Kids

Hey Moms and Dads, if you're a parent like me you're probably busy buying lunchboxes and backpacks to get the kids ready for school. It's hard to believe summer's almost over, I feel like it just started!

My toddler is starting preschool this September, and I have been coming up with creative ways to make lunch healthy, fun and delicious.

This is my first sponsored post, but a topic I can really relate to. With a toddler about to start preschool I couldn't pass this up. When cooking for kids, my focus is always on healthy rather than skinny.

My teen is now in college, so I have plenty of experience packing lunch as I spent a little over 12 years doing it. My teen was as picky as they come, so I had to get creative with her. My strategy is to get the kids involved, make it fun and I bet they'll eat it! Here are a few ideas that worked for me...

Take The Kids Shopping With You

When you involve your kids in the lunch-making process, chances are pretty good they will eat what they find in their lunchbox.

My toddler loves the supermarket and I enjoy bringing her along. She helps me pick out the fruits and vegetables she likes and I make it a positive experience for both of us. Pictured above she is helping me pick out the nuts and dried fruit to use in our trail mix recipe (recipe below).

Get the Kids Involved in the Kitchen

If they make it, they will eat it – let them help!

I'm obsessed with sandwich cutters, aren't they fun? They come in all sorts of fun shapes such as butterflies, hearts, dinosaurs, dolphins and more but you can even use cookie cutters and get the kids to help. 

 

Pack Lots of Healthy Snacks

Snacks are by far my kids' favorite part about lunch, they love variety so I pack lots of stuff. Every child is different so pack the foods your kids enjoy, here are some ideas:

• Fruit and veggies cut-out in fun shapes
• Grape tomatoes with little toothpicks 
• Baby carrots
• Pretzels and hummus
• Cheese and crackers
• Baked tortilla chips and salsa
• Mini homemade muffins
• Homemade granola bars
• Trail mix (recipe below)

And finally a recipe even the kids can make! Instead of packing chips, make some trail mix. It's a great snack for kids or adults which can be modified to suit anyone's taste. Use whatever combination of dried fruit and nuts your kids enjoy and you can even add some granola, yogurt raisins, pretzels, cereal or chocolate to the mix.




Thank you GLAD for bringing us this post. Learn how to make your kids’ summer daze into school days by clicking here to find Mom Made recipes and tips from GLAD.

I would love to hear your tips, how do you make school lunch healthy and fun?

Click Here To See The Full Recipe...

Honey Coconut Blueberry Bran Muffins

 

Start your morning right with these healthy bran muffins lightly sweetened with honey, fresh blueberries and coconut flakes. So moist and delicious, you won't even realize they are light.

Someone recently shared this bran muffin recipe with me and I am glad she did. It's been years since I had a bran muffin, but my first time actually making them and I was surprised how good they turned out. Enjoy one for breakfast with a cup of coffee or tea and you are good to go. Freeze the rest to enjoy throughout the month or make a half batch.

Click Here To See The Full Recipe...

Roasted Yellow Squash

Roasted summer squash is simple and delicious, it really doesn't get easier than this!

There's something about roasting vegetables that makes them taste so good. You'll be surprised to see your family go back for seconds and it really doesn't require much effort. Toss it with a little olive oil, season it to taste an roast while you are preparing the rest of your meal.

You can even take it up a notch and top with shredded parmesan cheese. See how quickly it disappears! And yes, you can do this with zucchini as well.

I went to the Union Square Greenmarket Monday with my friend Amy who writes a gluten-free blog called The Healthy Apple. I'm always like a kid in a candy store when I go to farmer's markets, is it just me?

I fell in love with the color of this squash, the tips looked like zucchini but the rest was a bright yellow.

Amy and I bought lots of veggies and we are both planning on making something with our goodies. Stay tuned for next week's post to see how both of us come up with different ways to prepare a dish with our farmer's market finds. Until then, enjoy this simple side dish (you might even want to double it)!

Click Here To See The Full Recipe...