Decadent Day - Vacation Style!

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Key Lime Pie from the real Florida Keys was quite a treat.  With the first tart and creamy bite, I knew it was destined for Tracy Cooks it Right.  Mine would taste just as rich but secretly be much lighter.

Taste testers confirmed this pie to be every bit as decadent as the "real thing."  Normally a pie serves eight, but one-tenth is a satisfying portion.  It is quick to make and provides a sparkly citrus ending to any meal.  Key limes were plentiful in southern Florida, but not so in southern California.  You can substitute bottled key lime juice or regular limes if necessary.

Key Lime Pie

6 full graham crackers, crushed
2 tablespoons butter or trans fat free margarine, melted
2 tablespoons water
8 ounces Neufchatel (light cream) cheese, room temperature
1 (14-ounce) can fat free sweetened condensed milk
1 (6-ounce) carton lowfat key lime-flavored yogurt
1/2 cup freshly squeezed key lime or regular lime juice, or bottled, if necessary
1 teaspoon freshly grated lime zest
Whipped topping, optional

Preheat oven to 350°F.  Combine crushed graham crackers, butter or margarine, and water.  Mix well, then press evenly into bottom and halfway up sides of 9-inch pie plate.  Bake 7 minutes until just beginning to brown.  Remove from oven and set aside to cool.

In mixing bowl, beat Neufchatel and sweetened condensed milk 3 minutes on high speed, scraping down sides of  bowl occasionally.  Add yogurt and lime juice and again beat 3 minutes on high speed.  Pour into cooled crust and sprinkle with lime zest.  Chill 3 hours or longer before serving.  Garnish with whipped topping, if desired.   Makes 10 slices, 7 points plus and 246 calories each.

Vacation!

I went on vacation to Miami Beach and Fort Lauderdale, Florida.  It was a beautiful, restful week that went way. . too . . fast.  Some mornings looking east to the Atlantic were like this:

And some were like this:

And some like this:

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On Thursday,  a guest post I wrote before I left appeared on Healthy, Strong, Beautiful., Suzzie V.'s new blog.  Please visit Suzzie and take a look at her fun and inspirational new format.

See you Monday with a vacation-inspired recipe!

Simple Squash

Nothing warms the cackles of my heart more than the smell of caramelizing squash in the oven on a crisp fall evening.  I know I will soon get to eat what smells so good and that it's good for me.

Using walnut oil will add a second layer of walnut flavor, but don't worry if you don't have it. 

Roasted Butternut Squash

3-pound butternut squash, peeled and cut into 1-inch cubes
1 tablespoon walnut or olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped walnuts

Preheat oven to 375°F.  Place parchment paper on large baking sheet for easy cleanup or coat with nonstick spray.  Combine squash, oil, salt, pepper, and walnuts and spread in one layer on baking sheet.  Roast one hour, stirring every 15 minutes, watching carefully at the end so walnuts do not burn.

Remove from oven, taste for seasoning, and add more salt and pepper if desired.  Serve immediately.  Makes 4 (1-cup) servings, 2 points plus and 158 calories each.

Remembering Chocolate Chocolate Chip Muffins

Some foods conjure up fond memories.  I've been making these muffins since I was first married years ago.  They ooze chocolatey goodness, even now, after a "health" makeover.

Lots of butter, chocolate bars, sugar, white flour, and twice the amount of chocolate chips were all in need of removal or reduction.  This was a makeover with beautiful results, no doubt about it.

Ok, maybe these are a bit of a splurge, even with the changes, but fond memories are surely worth it!

Chocolate Chocolate Chip Muffins

1 3/4 cups whole wheat pastry flour
3/4 cup sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup lowfat buttermilk
1/4 cup canola oil
1 egg
2 teaspoons vanilla extract
1/2 cup chocolate chips

Preheat oven to 375°F.  Line muffin tin with cupcake papers or coat with nonstick spray.  In mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.  In small bowl, whisk together buttermilk, oil, egg, and vanilla.

Pour liquid into dry ingredients and stir just until combined, then stir in chocolate chips.  Scoop into muffin cups.  Bake 20 minutes, or until toothpick inserted in center of muffin comes out clean.  Makes 12 muffins, 6 points plus and 235 calories each.

Orange Cranberry Baked Apples

I wanted something more than the same old, same old when it comes to baked apples.  Since I am fond of the flavors of orange and cranberries together, I combined them with the apples with tasty results.

Nothing says "fall" - other than pumpkin - like apples.  And the smell of apples cooking in your kitchen emphasizes that statement.  Because these are "baked" in the slow cooker, you can put them together and go on with your day, enjoying the fragrance as you come and go.  And you know what?  This new flavor combination really works well together.

Orange Cranberry Baked Apples

4 medium Granny Smith apples, cored
1 medium orange
2 tablespoons dried cranberries
4 teaspoons chopped pecans
2 teaspoons maple or brown sugar
1/4 teaspoon vanilla extract

Place apples in one layer on bottom of slow cooker.  Obtain one teaspoon zest from orange peel and juice the orange.  Pour orange juice in and around the apples.

In small bowl, combine orange zest, cranberries, pecans, sugar, and vanilla.  Divide evenly between apples, pushing it down into each core.  Turn slow cooker on to low and cook 4 hours or until apples are tender.

Makes 4 servings, 1 point plus and 144 calories each.

Pesto-fied Spaghetti Squash

Abundant Harvest bestowed upon me a beautiful spaghetti squash.  It sat and sat as I pondered what to do with it.  Finally, a craving for Italian flavors and a need to use leftover pesto lead to this result:

Once the squash is roasted, there is little else to do.  I testify this easy dish will delight your taste buds!

Pesto-fied Spaghetti Squash

1 medium spaghetti squash
1/4 cup pesto sauce, homemade or purchased
1/4 cup nonfat Greek yogurt
2 tablespoons plus 2 teaspoons julienne-sliced sundried tomatoes in oil, chopped
1/2 ounce fresh Parmesan cheese, grated (about 3 tablespoons)

Preheat oven to 400°F.  Poke spaghetti squash all over with a knife.  Place on foil-lined baking sheet and roast for 50 to 60 minutes until knife inserts easily into squash.  Carefully cut squash in half lengthwise and take out seeds.  Using fork, scrape out squash strands into serving bowl.

In small bowl, combine pesto and yogurt.  Pour over squash, add sundried tomatoes, and toss.  Sprinkle with Parmesan and serve hot.  Makes 4 (1-cup) servings, 3 points plus and 154 calories each.

Onions Galore!

Do you love grilled onions on your sandwich?  Do you look forward to ordering grilled onions on a burger when you eat out?  Now you can have them ready at home to add a flavor punch any time.

Since I'm not really grilling the onions, I named them Onion Confit.  According to wiseGEEK, the definition of confit is "a condiment of fruit or vegetables cooked to the consistency of jam,"  and that depicts my onions perfectly.  And believe me, they are tasty!

Onion Confit

1 tablespoon extra virgin olive oil
1 1/2 pounds onions, about 3 medium, thinly sliced
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup dry red wine
2 tablespoons balsamic vinegar

Warm olive oil in 12-inch nonstick skillet over medium heat.  Stir in onions, sugar, salt, and pepper.  Cover and cook 30 minutes until onions are soft, stirring occasionally.

Uncover skillet and stir in wine and vinegar.  Continue to cook, stirring frequently, for about 35 minutes, or until all liquid is absorbed.  Makes 1 1/4 cups.  Each 2-tablespoon serving has 1 point plus and 56 calories.

Note: The Onion Confit freezes well.

 

Here is one way to use the confit:  a sandwich with Jarlsberg Lite Swiss cheese, avocado, arugula, light mayonnaise, and Onion Confit on Great Harvest Whole Grain Goodness bread.  Yum!