Fruit pizza (healthified)

Review by Lyndee

Ingredients:

Sugar cookie roll

8 oz light cream cheese (softened)

8 oz Fat free cool whip

Various fruits, washed and sliced

Preheat oven to 350 degrees.  Press cookie dough into pizza pan.  This is easiest if it’s been out of the fridge for a few minutes.  Bake for 10-12 minutes or until golden brown.  While baking, beat together whipped cream and cream cheese until smooth.  Let cookie cool for at least 10 minutes when it comes out of the oven.  Once cool, spread your cool whip/cream cheese over the cookie.  Top with any fruit of your choice. I used blackberries, raspberries, blueberries, strawberries and kiwi.  Let chill in the fridge until ready to serve. 

This was super easy to make and tasted delicious! We took it to our friends Memorial Day barbeque and it was a super hit with kids and adults, alike.  No one could tell I had used reduced fat ingredients! A great dessert for summertime.  

Double decker chocolate chip cookie brownies

Review by Lyndee:

I pkg chocolate chip cookie dough

1 box brownie mix plus ingredients to make it

Preheat oven to 350 degrees.  Mix brownie ingredients in a large bowl.  Press cookie dough into bottom of brownie pan (you could use a muffin tin or a 9x13 pan too).  Scoop in brownie mix.  Bake for 20 minutes. 

I’ve also seen where you can add candy bars, oreo cookies, reese’s peanut butter cups in a layer between the cookie dough and brownies if you are feeling crazy.  These are delicious but very rich!!! Easy to make and yummy!  Mitchell (my chocolate lover) devoured them! 

Skinny Arroz con Pollo

Review by Lyndee

Ingredients:

4 Skinless Chicken Breasts, cut into strips

1 Onion, diced

1 Green Pepper, diced

6 Garlic Cloves, diced

4 Cups Chicken Broth

2 Cups Water

1 Cup Light Beer or 1/2 Cup Dry Sherry + 1/2 Cup Water

3 Tablespoons Worcestershire Sauce

1 Bag Frozen Mixed Vegetables (I use carrots, broccoli & cauliflower with red peppers)

1 Bag Frozen Peas

1/4-1/2 Cup Green Pimento Olives (or to taste)

3 Tablespoons Goya Adobo Seasoning (lemon pepper, cumin, garlic powder, salt oregano, parsley)

1 Cup Cilantro (or to taste), chopped

1 Cup Ketchup

3 Cups Instant Rice

In a large pot, add all of the ingredients except the rice and half of the cilantro.  Bring the mixture to a boil and cook over medium-high heat for 10 minutes, or until the chicken is cooked through. Stir in the rice and cover the pot with a lid.  Bring the mixture back up to a boil, then turn off the heat.  Allow the mixture sit, covered for 30 minutes.  Resist the temptation to open the lid and stir during this time!  The rice will soak up all of those delicious flavors while it sits!  When you're ready to serve, gently stir in the other half of the cilantro.  Serves 12 People.

I made a couple of modifications here.  I didn’t use the peas or the olives.  I went with sherry cooking wine over light beer.  This was pretty good.  Easy and cheap to make.  This makes a huge batch though so if you’re not expecting company or planning to eat leftovers for days, I would recommend freezing some.  This can be easily frozen in freezer bags and pulled out for a meal down the road, according to the blogger.  

5 weight watchers points. 

Healthified Brunch Squares

Review by Lyndee:

So Molly gave me the Pampered Chef brownie pan I’ve been dreaming of getting for an early birthday present this weekend.  And they give you some recipes to try with it.  This thing isn’t just for brownies.  You can do lasagna, muffins, cheesecakes, egg bakes, etc. and the beautiful thing is, it’s portion controlled!  I decided I would use it to make my breakfast for the week. Then I got really crazy and decided to use their recipe for Brunch Squares.  I made some substitutions to healthify it and it is excellent! 

36 tater tots (You could use hashbrowns if you don’t have tater tots)

½ package cream cheese (I used reduced fat)

8 eggs (I used 2 cups of egg beaters)

3 green onions

Diced ham or sausage (I used 1 pound of turkey breakfast sausage)

Shredded Cheddar cheese (I used 2%)

Place 3 tater tots in each well. Mix cream cheese and eggs in batter bowl. Salt and pepper to taste. Add meat and green onions to egg mixture. Use large scoop and place 1 scoop of mixture into each well. Bake at 350 for 10-12 minutes. Test with a knife to make sure eggs are set.

These are yummy and easy! I brought two for breakfast and popped them in the microwave to warm up for 2 minutes.  Delicious! I can’t wait to make them again next week. 

Super easy triple chocolate peanut butter fudge

Review by Lyndee

Ingredients:

1 container frosting

1 16 oz jar creamy peanut butter

Melt frosting in a microwave safe dish for 1 minute.  Stir in peanut butter.  Spread into a 9x13 pan lined with foil.  Refrigerate and enjoy.

The recipe said this was the simplest fudge ever and I can’t deny that.  It called for vanilla frosting to make peanut butter fudge.  I opted to make a chocolate peanut butter fudge because they are my favorite pair and I had a triple chocolate fudge frosting on hand.  This was super easy and it tastes rich and delicious.  My only compliant would be that it was still a little soft even after being in the fridge overnight. 

Easy Eggplant Parmigiana

Review by Jami:

This recipe is just like lasagna, only I’m replacing the pasta with eggplant. A lot of recipes recommend frying the eggplant, but as vegetarian who is also health conscious, I refuse to fry anything. Instead I’ve chosen to bake the eggplant, a delicious alternative, and even eliminated the flour coating for less carbs.

You can use jar marinara sauce or make your own, whatever you prefer. Add meat substitute for more protein and texture, but the recipe is just as good without.

2 medium eggplants

1 egg, beaten

½ cup breadcrumbs

Marinara sauce (jar, can or homemade)

Mozzarella cheese, shredded

Parmesan cheese

Slice eggplants about ½ inch. Dip each slice into egg, then breadcrumbs and place on baking sheet. Line sheet and bake slices until golden, about 30 minutes at 350. Meanwhile, heat sauce and add additional spices as desired. If you’re using meat substitute add it to the sauce and heat to combine flavors.

In a lasagna pan, cover the bottom with a small amount of sauce and cover with baked eggplant slices in a single layer. Cover with sauce, then mozzarella cheese. Repeat layers, ending with cheese. Top with grated parmesan and bake at 350 for 30 minutes. There is no need to cover as 30 minutes is just enough time to make the cheesy melty and golden. Let the dish set 5-10 minutes for easier slicing. Serve and enjoy!

Fiesta chicken

Review by Lyndee:

Ingredients:

2 cups grilled chicken breast (or 2 cans of chicken breast chunks)

2 cups medium shell pasta (cooked)

2 cups cheddar/jack shredded cheese

1 can cream of chicken soup

1 can Rotel

½ cup milk

1 can diced chilies (optional)

Preheat oven to 350.  Mix all ingredients except cheese.  Pour into a 9x13 pan, cover with cheese and bake at 350 for 20 minutes. 

My oven was full of other things when I was making this so I decided to just do it as a stove top recipe.  I halved the shredded cheese and used some velveeta to make it creamy.  I opted not to use the diced chilies and I’m glad I did.  This has some good kick to it with just the rotel.  Mine was a bit soupy but it was really good.  This is super easy to make via skillet or baking, I’m sure.  Kid and husband friendly quick recipe for dinner.