Sweet Surprise

 *     *    *     Decadent Day     *     *    *

It's time for another Decadent Day!  Since we are well into fall - I mean pumpkin - season, today's decadent recipe features pumpkin.  Not quite a cake, not quite bars, I named these "cakelets."

In my book, anything with cream cheese icing fits into the decadent category.  So atop these cakelets goes my light version of the richest of frostings.  No guilt allowed when eating this taste treat!

Pumpkin Cakelets

1 cup unbleached flour

2/3 cup sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 egg white

3/4 cup canned pumpkin

1/3 cup unsweetened applesauce

2 tablespoons canola oil

1 teaspoon vanilla extract

1/4 cup shredded coconut

Icing ingredients:

1/3 cup Neufchatel (light cream) cheese

2 teaspoons butter

1 cup powdered sugar

1/2 teaspoon vanilla extract

Preheat oven to 350°F.  Coat 9 by 9-inch or 11 by 7-inch baking pan with nonstick spray.  In small bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.  In large bowl, whisk egg and egg white together, then stir in pumpkin, applesauce, oil, and vanilla.

Add dry mixture to liquid mixture, along with coconut, and stir just until moistened.  Pour into prepared pan.  Bake 25 minutes; cool in pan on wire rack.

In clean mixing bowl, beat Neufchatel and butter until smooth.  Add powdered sugar and vanilla and beat again until smooth.  Spread evenly over cooled cake and cut into "cakelets."  Makes 16 servings, 3 points plus and 141 calories each.

Today, please be sure and visit Meli at Meli Faif Life for her fun fall idea.

Fall Crawl Schedule
Sept 19th - Marilyn - http://theartsygirlconnection.blogspot.com/
Sept 20th - Kellie - http://happybabychronicles.com/
Sept 21st - Letty - http://bellavidabyletty.blogspot.com/
Sept 22nd - Lorie - http://www.readingconfetti.blogspot.com/
Sept 23rd - Abby - http://dirtontherocks.com/  
Abby's will also include our 1st blog hop Linky Party
Sept 24th Tracy - http://tracycooksitright.blogspot.com/
Sept 25th - Kimba - http://kimbas2cents.blogspot.com/
Sept 26th - Jacqueline - http://mukweto.blogspot.com/
Sept 27th - Jillian - FoodFolksandFun.blogspot.com
Sept 28th - Kim&Lars http://larskim.com/
Sept 29th - DEIA http://loveandtangles.blogspot.com/
Sept 30th - Meli - http://melifaif.blogspot.com/
October 1st - Renee - http://renee-joyjourney.blogspot.com/
Renee's will be our Second blog hop /Linky Party
October 2nd - Giveaway & thanks to all that joined us in on the crawl!

Fall Crawl - Day 11!!!

Today you must go visit Deia at Love and Tangles for some more exciting fall crafting inspiration!

Fall Crawl Schedule
Sept 19th - Marilyn - http://theartsygirlconnection.blogspot.com/
Sept 20th - Kellie - http://happybabychronicles.com/
Sept 21st - Letty - http://bellavidabyletty.blogspot.com/
Sept 22nd - Lorie - http://www.readingconfetti.blogspot.com/
Sept 23rd - Abby - http://dirtontherocks.com/  
Abby's will also include our 1st blog hop Linky Party
Sept 24th Tracy - http://tracycooksitright.blogspot.com/
Sept 25th - Kimba - http://kimbas2cents.blogspot.com/
Sept 26th - Jacqueline - http://mukweto.blogspot.com/
Sept 27th - Jillian - FoodFolksandFun.blogspot.com
Sept 28th - Kim&Lars http://larskim.com/
Sept 29th - DEIA http://loveandtangles.blogspot.com/
Sept 30th - Meli - http://melifaif.blogspot.com/
October 1st - Renee - http://renee-joyjourney.blogspot.com/
Renee's will be our Second blog hop /Linky Party
October 2nd - Giveaway & thanks to all that joined us in on the crawl!

Chorizo Enchiladas

We all need a little spice in our lives once in awhile.  These enchiladas are not too spicy, not too mild, but j..u..s..t right (remember Goldilocks and the three bears?).  These go together quickly, and what at first appear to be unusual flavors end up delighting your tastebuds!

These enchiladas can be made with pork and beef chorizo instead of soy.  You may have noticed that I generally opt for meat-free protein in my recipes, with the goal of fewer calories and less saturated fat.  However, "real" meat can always be substituted;  just remember to adjust the nutritional values.  In this case, the soy chorizo is easy and delicious despite it's much lower fat content.

Chorizo Enchiladas

1 (12-ounce) package soy chorizo
1 large (about 12-ounce) sweet potato, baked, peeled, and chopped
4 ounces reduced fat Cheddar cheese, grated (about 1 cup), divided
1 (10-ounce) can green chile enchilada sauce (I used La Victoria), divided
8 (8-inch) flour tortillas (I used a local low carb variety called La Gloria)

Preheat oven to 350°F.  In large nonstick skillet sprayed with olive oil spray, brown chorizo over medium heat, stirring, for 5 minutes.  Take off heat and add sweet potato and 1/2 cup Cheddar and mix well.

Coat 9 by 13-inch baking pan with olive oil spray.  Spread 2 tablespoons enchilada sauce evenly over bottom.  Place about 1/2 cup filling on edge of one tortilla, roll up, and lay in baking pan.  Repeat with remaining filling and tortillas.  Pour remaining sauce over enchiladas and sprinkle with remaining cheese.

Bake enchiladas 25 to 30 minutes, or until hot and bubbly.  Makes 8 enchiladas, 6 points plus and 272 calories each.

Today is Fall Crawl Day 10!!  Please stop by the blog of Kim and Lars Waldmann to see another exciting fall idea.

Fall Crawl Schedule
Sept 19th - Marilyn - http://theartsygirlconnection.blogspot.com/
Sept 20th - Kellie - http://happybabychronicles.com/
Sept 21st - Letty - http://bellavidabyletty.blogspot.com/
Sept 22nd - Lorie - http://www.readingconfetti.blogspot.com/
Sept 23rd - Abby - http://dirtontherocks.com/  
Abby's will also include our 1st blog hop Linky Party
Sept 24th Tracy - http://tracycooksitright.blogspot.com/
Sept 25th - Kimba - http://kimbas2cents.blogspot.com/
Sept 26th - Jacqueline - http://mukweto.blogspot.com/
Sept 27th - Jillian - FoodFolksandFun.blogspot.com
Sept 28th - Kim&Lars http://larskim.com/
Sept 29th - DEIA http://loveandtangles.blogspot.com/
Sept 30th - Meli - http://melifaif.blogspot.com/
October 1st - Renee - http://renee-joyjourney.blogspot.com/
Renee's will be our Second blog hop /Linky Party
October 2nd - Giveaway & thanks to all that joined us in on the crawl!

Fall Crawl - Day 9!!!

Today is Jillian's turn to share an exciting fall treat at Food, Folks, and Fun.  Go take a look!

Fall Crawl Schedule
Sept 19th - Marilyn - http://theartsygirlconnection.blogspot.com/
Sept 20th - Kellie - http://happybabychronicles.com/
Sept 21st - Letty - http://bellavidabyletty.blogspot.com/
Sept 22nd - Lorie - http://www.readingconfetti.blogspot.com/
Sept 23rd - Abby - http://dirtontherocks.com/  
Abby's will also include our 1st blog hop Linky Party
Sept 24th Tracy - http://tracycooksitright.blogspot.com/
Sept 25th - Kimba - http://kimbas2cents.blogspot.com/
Sept 26th - Jacqueline - http://mukweto.blogspot.com/
Sept 27th - Jillian - FoodFolksandFun.blogspot.com
Sept 28th - Kim&Lars http://larskim.com/
Sept 29th - DEIA http://loveandtangles.blogspot.com/
Sept 30th - Meli - http://melifaif.blogspot.com/
October 1st - Renee - http://renee-joyjourney.blogspot.com/
Renee's will be our Second blog hop /Linky Party
October 2nd - Giveaway & thanks to all that joined us in on the crawl!

Coffee Dream

There are so many intriguing flavors of specialty coffee drinks.  Pumpkin, coconut, caramel - all are very popular.  I can't help but come back again and again to a simple mocha version, basic but delicious.

Whip this up when you want a quick pick-me-up.  Not only will you be refreshed each time, you may even discontinue your expensive coffee drink habit.

Coffee Dream

1/2 cup strong hot coffee, divided
1 tablespoon cocoa powder
2 packets Stevia OR 2 tablespoons agave or honey
1/2 cup unsweetened almond milk or nonfat dairy milk
1 tablespoon nonfat creamer (I used So Delicious Coconut Milk Creamer)
1/2 teaspoon vanilla extract
8 ice cubes
Whipped topping, optional

In tall glass, whisk together 1/4 cup coffee, cocoa powder, and sweetener until powder is dissolved.  Pour into blender and rinse out glass.  Add remaining coffee, milk, creamer, vanilla, and ice.  Blend until smooth, 20 to 30 seconds in my high-powered blender.

Pour into glass and top with whipped topping, if desired.  Makes 1 serving, 1 point plus and 50 calories.  Increase values if using agave or honey to sweeten.

Note: You can make this a plain coffee flavored drink by omitting the cocoa powder.

It's Fall Crawl Day 8!!  Head on over to Chez Mukweto to see my friend Jacqueline and her fun fall craft.

Fall Crawl Schedule
Sept 19th - Marilyn - http://theartsygirlconnection.blogspot.com/
Sept 20th - Kellie - http://happybabychronicles.com/
Sept 21st - Letty - http://bellavidabyletty.blogspot.com/
Sept 22nd - Lorie - http://www.readingconfetti.blogspot.com/
Sept 23rd - Abby - http://dirtontherocks.com/  
Abby's will also include our 1st blog hop Linky Party
Sept 24th Tracy - http://tracycooksitright.blogspot.com/
Sept 25th - Kimba - http://kimbas2cents.blogspot.com/
Sept 26th - Jacqueline - http://mukweto.blogspot.com/
Sept 27th - Jillian - FoodFolksandFun.blogspot.com
Sept 28th - Kim&Lars http://larskim.com/
Sept 29th - DEIA http://loveandtangles.blogspot.com/
Sept 30th - Meli - http://melifaif.blogspot.com/
October 1st - Renee - http://renee-joyjourney.blogspot.com/
Renee's will be our Second blog hop /Linky Party
October 2nd - Giveaway & thanks to all that joined us in on the crawl!

Fall Crawl - Day 7!!!

Please go visit  Kimba at Kimba’s 2 Cents today for a wonderful fall sweet treat.

Fall Crawl Schedule
Sept 19th - Marilyn - http://theartsygirlconnection.blogspot.com/
Sept 20th - Kellie - http://happybabychronicles.com/
Sept 21st - Letty - http://bellavidabyletty.blogspot.com/
Sept 22nd - Lorie - http://www.readingconfetti.blogspot.com/
Sept 23rd - Abby - http://dirtontherocks.com/  
Abby's will also include our 1st blog hop Linky Party
Sept 24th Tracy - http://tracycooksitright.blogspot.com/
Sept 25th - Kimba - http://kimbas2cents.blogspot.com/
Sept 26th - Jacqueline - http://mukweto.blogspot.com/
Sept 27th - Jillian - FoodFolksandFun.blogspot.com
Sept 28th - Kim&Lars http://larskim.com/
Sept 29th - DEIA http://loveandtangles.blogspot.com/
Sept 30th - Meli - http://melifaif.blogspot.com/
October 1st - Renee - http://renee-joyjourney.blogspot.com/
Renee's will be our Second blog hop /Linky Party
October 2nd - Giveaway & thanks to all that joined us in on the crawl!

Time for Pumpkin

Welcome to Fall Crawl Day 6 here on Tracy Cooks it Right!!  I am a food-loving, recipe-reading gal who cooks and shares light and easy recipes.  Come on into my healthy kitchen.

Nothing is more fallish than pumpkin.  Here is a simple, homey dessert that will usher in all the good feelings you get as  autumn  approaches.  It will warm your house and your heart but not increase your waistline.   Dig in and enjoy!

Pumpkin Bread Pudding

1 1/4 cups unsweetened almond milk, such as Blue Diamond
1/2 cup canned pumpkin
2 egg whites
1/4 cup maple syrup
1 teaspoon vanilla extract
1 1/4 teaspoons pumpkin pie spice, divided
1/4 teaspoon salt
6 ounces day-old French bread, cubed (about 4 1/2 cups)
1 tablespoon light buttery spread (I used Brummel and Brown)
1 tablespoon packed brown sugar
1/4 cup finely chopped pecans
Nonfat whipped topping, optional

In medium mixing bowl, whisk together milk, pumpkin, egg whites, maple syrup, vanilla, 1 teaspoon pumpkin pie spice, and salt.  Coat an 8 by 8-inch baking pan with nonstick spray.  Place bread cubes in bottom of pan.  Pour pumpkin mixture over bread, making sure to cover it all.

Melt buttery spread in small cup and stir in brown sugar and remaining 1/4 teaspoon pumpkin pie spice.  Add pecans and mix well.  Distribute pecans mixture evenly over soaked bread.  Cover and place in refrigerator for at least 1 hour.

Preheat oven to 325°F.  Remove pan from refrigerator and uncover.  Bake 30 minutes.  Remove from oven and serve with nonfat whipped topping, if desired.  Makes 8 servings, 3 points plus and 135 calories each.

Fall Crawl Schedule
Sept 19th - Marilyn - http://theartsygirlconnection.blogspot.com/
Sept 20th - Kellie - http://happybabychronicles.com/
Sept 21st - Letty - http://bellavidabyletty.blogspot.com/
Sept 22nd - Lorie - http://www.readingconfetti.blogspot.com/
Sept 23rd - Abby - http://dirtontherocks.com/  
Abby's will also include our 1st blog hop Linky Party
Sept 24th Tracy - http://tracycooksitright.blogspot.com/
Sept 25th - Kimba - http://kimbas2cents.blogspot.com/
Sept 26th - Jacqueline - http://mukweto.blogspot.com/
Sept 27th - Jillian - FoodFolksandFun.blogspot.com
Sept 28th - Kim&Lars http://larskim.com/
Sept 29th - DEIA http://loveandtangles.blogspot.com/
Sept 30th - Meli - http://melifaif.blogspot.com/
October 1st - Renee - http://renee-joyjourney.blogspot.com/
Renee's will be our Second blog hop /Linky Party
October 2nd - Giveaway & thanks to all that joined us in on the crawl!

Fall Crawl - Day 5!!!

It's Abby's turn to share a fall idea today at Dirt on the Rocks!

Fall Crawl Schedule
Sept 19th - Marilyn - http://theartsygirlconnection.blogspot.com/
Sept 20th - Kellie - http://happybabychronicles.com/
Sept 21st - Letty - http://bellavidabyletty.blogspot.com/
Sept 22nd - Lorie - http://www.readingconfetti.blogspot.com/
Sept 23rd - Abby - http://dirtontherocks.com/  
Abby's will also include our 1st blog hop Linky Party
Sept 24th Tracy - http://tracycooksitright.blogspot.com/
Sept 25th - Kimba - http://kimbas2cents.blogspot.com/
Sept 26th - Jacqueline - http://mukweto.blogspot.com/
Sept 27th - Jillian - FoodFolksandFun.blogspot.com
Sept 28th - Kim&Lars http://larskim.com/
Sept 29th - DEIA http://loveandtangles.blogspot.com/
Sept 30th - Meli - http://melifaif.blogspot.com/
October 1st - Renee - http://renee-joyjourney.blogspot.com/
Renee's will be our Second blog hop /Linky Party
October 2nd - Giveaway & thanks to all that joined us in on the crawl!

Fall Crawl - Day 4!!!

Please go visit Lorie at Reading Confetti today to see a fun fall craft!!

Fall Crawl Schedule
Sept 19th - Marilyn - http://theartsygirlconnection.blogspot.com/
Sept 20th - Kellie - http://happybabychronicles.com/
Sept 21st - Letty - http://bellavidabyletty.blogspot.com/
Sept 22nd - Lorie - http://www.readingconfetti.blogspot.com/
Sept 23rd - Abby - http://dirtontherocks.com/  
Abby's will also include our 1st blog hop Linky Party
Sept 24th Tracy - http://tracycooksitright.blogspot.com/
Sept 25th - Kimba - http://kimbas2cents.blogspot.com/
Sept 26th - Jacqueline - http://mukweto.blogspot.com/
Sept 27th - Jillian - FoodFolksandFun.blogspot.com
Sept 28th - Kim&Lars http://larskim.com/
Sept 29th - DEIA http://loveandtangles.blogspot.com/
Sept 30th - Meli - http://melifaif.blogspot.com/
October 1st - Renee - http://renee-joyjourney.blogspot.com/
Renee's will be our Second blog hop /Linky Party
October 2nd - Giveaway & thanks to all that joined us in on the crawl!

Late Summer Zukes!

Hard as I try to let go, summer keeps hanging on to me.  While others are simmering chili and looking forward to the cooler days, zucchini and basil are still plentiful in my kitchen.

I wondered how the chilies and basil would blend.  Turns out they're a good match and a great combination for a quick side dish.  Plated with sausage and peppers, tomatoes, and my beloved figs, it made a colorful and tasty dinner.

Zucchini Bake

2 teaspoons olive oil
1 pound zucchini, halved lengthwise and cut in 1/4" slices
1 medium onion, chopped
1 egg
1 (4-ounce) can chopped chilies
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces reduced fat Cheddar, grated (about 1/2 cup)

Preheat oven to 350°F.  Coat 8 by 8-inch baking pan with olive oil spray.  In 10-inch nonstick skillet, warm olive oil over medium heat.  Add zucchini and onion, stir, then cover and cook for 15 minutes until soft.

Beat egg in mixing bowl.  Stir in chilies, basil, salt, and pepper.  Allow vegetables to cool five minutes, drain off any liquid, then stir into egg mixture.  Pour into prepared baking pan and sprinkle with Cheddar.

Bake 20 to 25 minutes or until hot and bubbly.  Makes 4 servings, 2 points plus and 119 calories each.

Now . . . letting go of summer a little bit . . .

Welcome to Fall Crawl Day 3!! 

Please go visit Letty at Bella Vida by Letty to see her creative fall idea!

Fall Crawl Schedule
Sept 19th - Mariyn - http://theartsygirlconnection.blogspot.com/
Sept 20th - Kellie - http://happybabychronicles.com/
**Sept 21st - Letty - http://bellavidabyletty.blogspot.com/**
Sept 22nd - Lorie - http://www.readingconfetti.blogspot.com/
Sept 23rd - Abby - http://dirtontherocks.com/  
Abby's will also include our 1st blog hop Linky Party
Sept 24th Tracy - http://tracycooksitright.blogspot.com/
Sept 25th - Kimba - http://kimbas2cents.blogspot.com/
Sept 26th - Jacqueline - http://mukweto.blogspot.com/
Sept 27th - Jillian - FoodFolksandFun.blogspot.com
Sept 28th - Kim&Lars http://larskim.com/
Sept 29th - DEIA http://loveandtangles.blogspot.com/
Sept 30th - Meli - http://melifaif.blogspot.com/
October 1st - Renee - http://renee-joyjourney.blogspot.com/
Renee's will be our Second blog hop /Linky Party
October 2nd - Giveaway & thanks to all that joined us in on the crawl.

Fall Crawl - Day 2!!!

Go on over and visit Kellie at "A Glimpse of My Life" for a fun fall idea today.

Fall Crawl Schedule
Sept 19th - Marilyn - http://theartsygirlconnection.blogspot.com/
Sept 20th - Kellie - http://happybabychronicles.com/
Sept 21st - Letty - http://bellavidabyletty.blogspot.com/
Sept 22nd - Lorie - http://www.readingconfetti.blogspot.com/
Sept 23rd - Abby - http://dirtontherocks.com/  
Abby's will also include our 1st blog hop Linky Party
Sept 24th Tracy - http://tracycooksitright.blogspot.com/
Sept 25th - Kimba - http://kimbas2cents.blogspot.com/
Sept 26th - Jacqueline - http://mukweto.blogspot.com/
Sept 27th - Jillian - FoodFolksandFun.blogspot.com
Sept 28th - Kim&Lars http://larskim.com/
Sept 29th - DEIA http://loveandtangles.blogspot.com/
Sept 30th - Meli - http://melifaif.blogspot.com/
October 1st - Renee - http://renee-joyjourney.blogspot.com/
Renee's will be our Second blog hop /Linky Party
October 2nd - Giveaway & thanks to all that joined us in on the crawl!

Pasta's Got Your Goat . . . Cheese

Well it's not really pasta, but close.  It happened again.  I made my manicotti and had left over wonton wrappers.  I created this dish to use the darn things up!

Can't go wrong with a hint of lemon overlaying the creaminess of the filling.  The rich result is amazing for such a light dish.

Lemony Goat Cheese "Pasta" Rolls

2 ounces goat cheese
4 Laughing Cow Light Creamy Swiss cheese wedges, room temperature
1 egg
1 teaspoon freshly grated lemon zest
1 cup frozen artichoke hearts, defrosted and chopped
16 (3-inch) wonton wrappers
1 tablespoon freshly squeezed lemon juice
1 ounce finely shredded fresh Parmesan cheese (about 1/2 cup)
1 tablespoon finely chopped parsley
Fresh spinach leaves, optional

Preheat oven to 350°F.  Coat 8 by 8-inch baking pan with olive oil spray.  Place goat cheese, Laughing Cow wedges, egg, and lemon zest in medium bowl and mix well.  Stir in artichoke hearts.

Spread rounded tablespoon filling on one edge of an egg roll wrapper and roll up.  Place in prepared pan.  Continue until filling and wrappers are used up.  Drizzle lemon juice over rolls and sprinkle with Parmesan.

Bake 20 minutes, until rolls are hot and edges are beginning to turn golden.  Watch carefully so rolls do not become crispy.  Remove from oven and sprinkle with parsley.  Serve on a bed of spinach leaves, if desired.  Makes 4 servings, 5 points plus and 189 calories each.

Now for some fall excitement!


Today begins the September FALL CRAWL created and organized by Marilyn at The Artsy Girl Connection.  Go see the first entry of this exciting fall series on her blog, then return each day for another creative blogger's design or recipe.  Please join in the fun!  



Fall Crawl Schedule
Sept 19th - Marilyn - http://theartsygirlconnection.blogspot.com/
Sept 20th - Kellie - http://happybabychronicles.com/
Sept 21st - Letty - http://bellavidabyletty.blogspot.com/
Sept 22nd - Lorie - http://www.readingconfetti.blogspot.com/
Sept 23rd - Abby - http://dirtontherocks.com/  
Abby's will also include our 1st blog hop Linky Party
Sept 24th Tracy - http://tracycooksitright.blogspot.com/
Sept 25th - Kimba - http://kimbas2cents.blogspot.com/
Sept 26th - Jacqueline - http://mukweto.blogspot.com/
Sept 27th - Jillian - FoodFolksandFun.blogspot.com
Sept 28th - Kim&Lars http://larskim.com/
Sept 29th - DEIA http://loveandtangles.blogspot.com/
Sept 30th - Meli - http://melifaif.blogspot.com/
October 1st - Renee - http://renee-joyjourney.blogspot.com/
Renee's will be our Second blog hop /Linky Party
October 2nd - Giveaway & thanks to all that joined us in on the crawl!

Tomorrow we head on over to see

the Lovely Kellie from A Glimpse Of My Life

Fall Fig Banana Walnut Bread

It's happening again.  The kids are back in school.  The temperatures are dropping a bit.  The leaves are just beginning to change color.  And the food blog world is jumping into fall recipes.

Pumpkin, apples, soup, and more.  Everywhere you turn.  Well, figs are on my mind.  Remember my tree?  Finally, these babies are getting ripe.  Here is a tasty quick bread to welcome autumn my way.  But . . . you can be sure pumpkin is just around the corner . . .

Fig Banana Walnut Bread

1 cup whole wheat pastry flour
1 cup unbleached white flour
3/4 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup mashed very ripe banana (about 1 medium)
1/2 cup nonfat plain yogurt (I used Greek-style)
1 large egg
1/4 cup water
1 teaspoon vanilla extract
1/2 cup chopped fresh figs (about 3 medium)
1/4 cup chopped walnuts, toasted

Preheat oven to 350°F.  Coat 9 by 5-inch bread pan with nonstick spray.  In one mixing bowl, whisk together both flours, brown sugar, baking soda, baking powder, and salt.  In another mixing bowl, combine banana, yogurt, egg, water, and vanilla, and mix well.

Add liquid to dry ingredients and stir until just combined.  Fold in figs and walnuts.  Smooth batter into prepared pan.  Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean.  Leave in pan five minutes, then remove to wire rack to cool completely.  Makes 12 slices, 3 points plus and 171 calories each.

Yaki-Soba Yum!

Sometimes all it takes is someone mentioning a quick meal idea and I'm off and running.  This past weekend I visited my folks. Sometime during the fun, football, and food, my mother asked if I had tried Yaki-Soba.  Years ago I remember buying these noodles for a recipe, but it was obviously time to try them again.

Yaki-Soba noodles come in a pack of three (one-cup) servings.  This recipe uses two so there will be one left over for another use.  I chose to make my own sauce since there are questionable ingredients like monosodium glutamate (MSG) in the sauce base packets that are included.

Look at all these vegetables!  You can empty your fridge of all the veggie odds and ends accumulating in there - and have a delicious, one-skillet meal.

Yaki-Soba Noodles

1/4 cup reduced sodium soy sauce

1 tablespoon freshly squeezed lime juice

1 tablespoon sugar

1 1/2 teaspoons chili paste (like Sambal Oelek), or less to lower heat level

1 teaspoon roasted sesame oil

1 garlic clove, minced

1 teaspoon cornstarch

5 cups assorted chopped vegetables (I used green beans, carrots, bell pepper, onion, and mushrooms)

2 (5.6-ounce) packages Yaki-Soba noodles (found near tofu in supermarket)

In small bowl, whisk together soy sauce, lime juice, sugar, chili paste, sesame oil, garlic, and cornstarch.  Set aside.

Coat large nonstick skillet with nonstick spray.  Heat to medium high, add vegetables, and stir fry until they are half done, about 5 minutes.  Remove vegetables from pan and off heat, re-spray pan.  Place back on heat and add 1/4 cup water and noodles.  Cook 3 minutes, stirring to break up noodles.

Return vegetables to pan.  Whisk sauce to blend again, and pour into pan.  Stir fry until vegetables are completely cooked  and ingredients are well coated with sauce, about 3 more minutes.  Serve immediately.  Makes 4 (1 1/4-cup) servings with 4 points plus each.  Each serving has 171 calories plus calories for vegetables used.

Hippie Salad

I want to get into the retro action!  Everywhere you turn is a throwback version of something so why not jump on the band wagon?  Can you dig it?

This salad includes ingredients considered "natural" in the 60's and 70's (and today, too).  Flower children and peaceniks reunite, and dig in to these groovy flavors. 

Hippie Salad

Dressing:
2 tablespoons apple cider vinegar
4 teaspoons extra virgin olive oil
1 tablespoon sugar
1 teaspoon dijon mustard
2 teaspoons poppy seeds
1/8 teaspoon paprika
1/8 teaspoon celery salt
1/8 teaspoon salt
Dash freshly ground black pepper

Salad:
1 small head leafy lettuce, torn into bite-size pieces (about 8 cups)
1 (11-ounce) can mandarin oranges, drained
1/4 cup chopped banana
1/4 cup raisins (or dried blueberries, if you discover you are out of raisins)
1/4 cup flaked coconut, toasted
1/4 cup sunflower seeds, toasted

Combine all dressing ingredients in small bowl and whisk until well blended and emulsified; set aside.  Measure all salad ingredients into large salad bowl and pour dressing over them.  Toss gently until everything is evenly distributed and serve immediately.  Makes 4 servings, each about 2 cups, 4 points plus and 200 calories.  Peace, man!

Something New!

 *     *    *     Decadent Day     *     *    *

A new feature here is Decadent Day.  Every so often, I am going to present something decadent and delicious.  Knowing me, you can trust it won't ruin your healthy eating plan.  No way!  I believe in allowing treats that are special but still light so we never feel deprived.  Today is the first Decadent Day post on Tracy Cooks it Right so please jump in and enjoy.

Chocolate Peanut Butter Freezer Pie

2 lowfat graham crackers, crushed in food processor, blender, or by hand
4 tablespoons mini chocolate chips, divided
4 ounces Neufchatel (light) cream cheese, room temperature
1/4 cup reduced fat peanut butter (I used Naturally More)
1/4 cup packed brown sugar
1 1/2 teaspoons vanilla extract
2 cups nonfat frozen nondairy whipped topping, thawed, plus more for serving, optional

Coat 9-inch pie pan with nonstick spray and set aside.  Combine crushed graham crackers and 1 tablespoon mini chocolate chips and also set aside.

Place Neufchatel, peanut butter, brown sugar, and vanilla in mixing bowl.  Beat with electric mixer until smooth.  Gently fold in 2 cups whipped topping and spread mixture in prepared pie pan.  Melt remaining 3 tablespoons mini chocolate chips and drizzle over pie.  Use knife to make marble effect with chocolate.

Sprinkle reserved crumb and chocolate chip mixture evenly over pie.  Place in freezer for at least 2 hours.  Remove from freezer several minutes before serving to soften a little.  Cut into wedges and adorn with additional whipped topping, if desired.  Makes 8 servings, 5 points plus and 182 calories each.

Summer's Over Chowder

I'm the type of cook who makes hot soup on a warm day and  refreshing salad on a cold day.  I forget that it should likely be the other way around.  We are in a season transition right now with some days cool and some days warm.  No matter what, it's perfect weather for chowder.

These days you can find salmon and tuna in foil pouches in addition to cans.  I love the ease of the pouches so I used one here.  Also, in my quest to use less dairy in my recipes, I tried unsweetened almond milk.  It worked perfectly since it is thick and creamy and delicious. 

Salmon Chowder

1 teaspoon extra virgin olive oil
1 small onion, finely chopped (about 1/2 cup)
2 tablespoons bacon bits (I used Lightlife Fakin' Bacon Bits)
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 russet potatoes (about one pound), peeled and diced
8-ounce bottle clam juice}   or replace with
1/2 cup water                 }           1 1/2 cups any flavor broth
5-ounce foil pouch wild salmon
Dash Tabasco or other hot sauce 
1 1/2 cups unsweetened almond milk or nonfat milk
2 tablespoons unbleached flour 
Chopped parsley to garnish, optional

Warm olive oil in large saucepan over medium heat and add onion, bacon bits, thyme, bay leaf, salt, and pepper.  Cook, stirring frequently, until onions are translucent.  Stir in potatoes, clam juice, and water, or broth, if using.  Bring to a boil, reduce heat, and simmer 6 minutes or until potatoes begin to soften.

Crumble salmon into pan and stir in Tabasco.  Simmer 6 more minutes.  In 2-cup measure or small bowl, whisk milk and flour together until smooth.  Slowly stir into pan and again bring to a boil, reduce heat, and simmer 6 minutes. 

Pour soup into bowls and garnish with parsley, if desired.  Makes 4 2/3 cups, 2 hearty main-dish servings at 11 points plus and 410 calories each, or 4 side-dish servings at 5 points plus and 205 calories each.

 

Goodbye Summer - Hello Fall !!

Inconvenient Bottled Convenience!

"Convenient" bottled salad dressings are just not that appealing.  I recently learned a big lesson: homemade salad dressings are not hard to make and their fresh flavors make a big difference on salad.

So far, the yummy creamy dressings I have shared are Caesar and Cilantro Pepita.  A simple vinaigrette enlivened my Summertime Peach Salad recipe.  Here is another vinaigrette with a nice herb flavor to once again demonstrate the ease and tastiness of homemade salad dressings.

Herb Dijon Dressing

1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon water
2 teaspoons maple syrup
2 teaspoons extra virgin olive oil
1 teaspoon reduced sodium soy sauce
1 teaspoon any dried herb (rosemary, tarragon, etc), crushed

In small bowl, whisk together all ingredients.  Place in refrigerator for at least 1 hour to blend flavors.  Makes 2 (2-tablespoon) servings, 1 point plus and 67 calories each.
 

Plum Gratin

Several weeks back I was thrilled to guest blog at Danica's Daily.  If you haven't seen it, be sure and check it out.  Danica has wonderful healthy food and the most positive attitude around.

Here is the recipe I shared with Danica's readers.  This gratin is a quick dessert made with any fruit and a few other simple ingredients.  With many plums to use up, I could think of no better dish.

Plum Gratin

1 teaspoon butter
1 teaspoon flour
1 1/2 pounds plums, pitted and sliced (no need to peel)
2 eggs
1/2 cup sugar
1/2 cup almond meal/flour (bought mine at Trader Joe's)
2 teaspoons powdered sugar

Preheat oven to 400°F.  Spread butter on inside of 1-quart pie pan or gratin dish and sprinkle with flour to coat.  Place plum slices tightly in pan in several layers.

In medium bowl, beat eggs and sugar with mixer on high speed for 4 minutes until light yellow and fluffy.  Whisk in almond meal.  Pour evenly over plums.  Place in oven and bake 25 minutes, or until top is dark golden brown and firm.

Cool gratin completely on wire rack.  Cut into wedges and sprinkle with powdered sugar before serving.  Makes 6 servings, 4 points plus and 198 calories per serving.